Salad: France – Salade Niçoise (Salad from Nice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

Butter lettuce leaves
Green leaf lettuce leaves
1 cup (150 g) wax beans, blanched
1 cup (150 g) cherry tomatoes, halved
4 hard-boiled eggs, quartered
1 can (5 oz / 140 g) tuna, preferably packed in olive oil
1 / 2 cup (75 g) black olives
4 small red potatoes, boiled and quartered
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
Salt and pepper to taste

Instructions

1. Arrange a mix of butter and green leaf lettuce leaves on a serving platter.
2. Layer the wax beans, cherry tomatoes, boiled eggs, tuna, black olives, and red potatoes over the lettuce.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.