Niçoise Salad

No. Of Serving 4
Lunch/Dinner
0

Nicoise Salad is hefty enough to be a light lunch/early dinner or could be served as a classic salad option. It’s perfect to elevate your salad bar, hotel buffet, or restaurant menu. Having nicely cut, fresh tuna chunks is key to having the desired elegant taste. For best results, use Goody Professional tuna.

Ingredients 7
Instructions

Order's

baby/chat potatoes 1 Kg 1 Kg
Goody professional canned chunk tuna in oil , drained 300 g 300 g
green beans , trimmed 120 g 120 g
tomatoes, each cut into 8 – 10 wedges 80 g 80 g
baby cos lettuce (romaine), cut or torn into large bite size pieces 100 g 100 g
hard-boiled eggs , peeled and quartered 3 3
unpitted black olives 100 g 100 g
Light Meat Tuna

6x1.8 KG

275 SAR

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LEMON NICOISE DRESSING:

Dijon mustard 15 g 15 g
lemon juice 40 ml 40 ml
extra virgin olive oil 100 ml 100 ml
small garlic clove, minced/grated 5 g 5 g
salt 5 g 5 g
black pepper 0.5 g 0.5 g

Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.

Shake dressing ingredients in a jar.
Boil potatoes until tender. Drain and leave to fully cool. Slice into halves.
Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
Arrange the lettuce leaves on a large, wide plate.
Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve

Special Notes:

N/A: N/A

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