Niçoise Salad with Green Beans and Quail Eggs

Salads | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Niçoise Salad with Green Beans and Quail Eggs

Ingredients

Canned tuna in its own juice - 2 cans
Chinese green beans - 3.5 oz
Anchovy fillet - 6 pieces
Courgette - 1 piece
Marinated cherries - 10 pieces
Pitted olives - 0.7 oz
Quail Egg - 8 pieces
New Potatoes - 4 pieces
Green Butter - 1 bunch
Olive Oil - 6 tablespoons
Malt Vinegar - 2 tablespoons
Garlic - 2 cloves
Dijon Mustard - 2 teaspoons
Chopped Sage Leaves - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Tear the washed and dried lettuce leaves into a salad bowl.

Step 2

Pour boiling water over the green beans, then drain and dry on a kitchen towel once the water cools. If the beans are fresh, lightly boil them and immediately place them in ice water to maintain their crunchiness.

Step 3

Wash and slice the cucumber and tomatoes (slice the cucumber into rounds and halve the cherry tomatoes, removing the seeds).

Step 4

Boil the quail eggs, cool them in cold water, peel, and cut in half.

Step 5

Boil the potatoes in their skins. Once cooled, cut them into quarters.

Step 6

Mix the dressing.

Step 7

Arrange the ingredients on the lettuce leaves in any decorative order (being careful not to crush the quail eggs). Drizzle the dressing over the top before serving.