Page 201 - YC Cooking School

100g Niçoise olives, pitted (black Kalamata is a good substitute)
340g can of good quality tuna in olive oil

4 hard-boiled eggs, quartered

Tools

Pots
Slotted spoon or tongs
Knife
Chopping board

What to do:

For the vinaigrette

1. Place all the vinaigrette ingredients into a small jar and shake to combine and
emulsify. Set aside and serve with the salade Niçoise.

For the salade Niçoise

1. Fill a medium pot ¾ full of water, add the salt and bring to the boil.
2. Plunge the beans into the boiling water and cook for 6 minutes.
3. Remove the beans using a slotted spoon or tongs and refresh in ice cold water. Set
aside.

4. Fill a medium pot with cold water, add the potatoes, bring to the boil and cook for 20
minutes.
5. Remove the potatoes from the boiling water and refresh in the ice water.
6. Once cool, quarter the potatoes and set aside.
7. Arrange all the salad ingredients onto a serving platter and drizzle with the vinaigrette
just before serving.

© Recipe copyright of Franck Dangereux

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