Description
A vibrant and refreshing salad capturing the essence of French cuisine, featuring fresh vegetables, tuna, and a zesty vinaigrette.
Ingredients
Scale
- 1 lb baby potatoes, cut in two
- 2 tbsp olive oil
- 1 lb fresh green beans
- 4 eggs
- ½ head of lettuce, chopped
- 1 cup cherry tomatoes, cut in two
- 2 red onions, sliced
- ½ cup black olives
- 4 tbsp capers
- 200 g canned tuna, drained
- Salt and black pepper, to taste
- 4 tbsp olive oil (for vinaigrette)
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ clove of garlic, minced
- Salt and pepper, to taste (for vinaigrette)
Instructions
- Preheat the oven to 390°F (200°C).
- Combine the baby potatoes, olive oil, salt, and pepper in a large mixing bowl. Arrange them on a baking sheet and roast for about 25-30 minutes until golden brown and tender.
- Trim the green beans and cook them in boiling salted water for about 7 minutes until tender yet crisp. Drain and rinse in cold water, then let cool in ice water for 5-10 minutes.
- Boil the eggs in a separate pot for about 10 minutes. Transfer to cold water, then peel and slice in half.
- Mix the vinaigrette ingredients in a small container and shake until emulsified.
- Arrange the roasted potatoes, green beans, lettuce, cherry tomatoes, red onions, black olives, capers, and tuna in a large serving dish.
- Season the salad with parsley, salt, and pepper, then drizzle with vinaigrette.
- Top with a sprinkle of parsley before serving.
Notes
Use fresh, high-quality ingredients and feel free to customize with other vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg