Salade Niçoise with Tuna, Baby Potatoes and Lemon-Mustard Dressing

Ingredients

• 350 gbaby potatoes
• 160 gtuna — in olive oil, drained
• 2 pcseggs
• 200 ggreen beans
• 200 gmixed cherry tomatoes
• 75 glamb's lettuce
• 0.5 pcred onion
• 10 gflat-leaf parsley
• 3 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 1 tspDijon mustard
• 0.5 pclemon — organic
• black pepper — to taste
• salt — to taste

Method

1. 1

   Wash the baby potatoes and halve the larger ones. Cook them in lightly salted water for about 10–12 minutes until tender. Drain and let them steam dry briefly.

2. 2

   Meanwhile, clean the green beans. Cook them in a separate pan for about 4–5 minutes until al dente. Drain and rinse briefly under cold water to keep them beautifully green.

3. 3

   Boil the eggs for about 7 minutes. Quench them under cold water, peel them and halve them.

4. 4

   Halve the cherry tomatoes. Slice the red onion into thin half-rings and finely chop the parsley.

5. 5

   Make the dressing with 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard and 1 tbsp lemon juice. Season with black pepper and a little bit of salt.

6. 6

   Mix the warm baby potatoes with about half of the dressing and let them sit for a few minutes so they absorb the flavour.

7. 7

   Divide the lamb's lettuce among two plates. Arrange the baby potatoes, green beans, cherry tomatoes and red onion on top.

8. 8

   Distribute the drained tuna over the salad and place the halved eggs alongside.

9. 9

   Pour the rest of the dressing over the salad.

10. 10

    Finally, grate some of the yellow peel from the organic lemon over the dish and sprinkle with the finely chopped parsley. Serve immediately.