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November 25, 2017

NICOISE SALAD


NICOISE SALAD

Ideal for pairing with Veramonte Rosé

Ingredients (Serves 4):

  • 1 bag of lettuce
  • 2 hard-boiled eggs, quartered
  • ¼ c black olives
  • 2 Tbs. capers
  • 100 g tuna
  • 150 g green beans
  • 8-10 ripe cherry tomatoes
  • 2 radishes
  • 1 tsp. Dijon mustard
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt and pepper

Preparation:

  1. Wash and chop the lettuce. Cut the tomatoes into fourths and the radishes in very thin slices.
  2. Cook the green beans in water with salt. Remove and chill.
  3. Dice the tuna in 2cm cubes and throw into a hot skillet with olive oil. Cook for 2-3 minutes on each side and season with salt and pepper. Remove and let cool.
  4. Boil the eggs for 7-8 minutes so that the inside is a soft yellow.
  5. For the vinaigrette: Mix 3 parts olive oil to 1 part vinegar. Add in the mustard, salt and pepper. Mix well.
  6. In a big bowl, mix together all ingredients.
  7. Drizzle dressing on top and serve.