Summer salade niçoise

La Place has published a cookbook: Huisgemaakt. With this book, you can quickly put your homemade La Place dishes on the table. Such as the French summer classic with tuna and green beans: salade niçoise.

Method

1 Peel or wash the potatoes if you prefer to eat them with the skin on. Cook them in plenty of salted water for approx. 15 minutes until just tender (check regularly). Drain and leave the potatoes to steam dry and cool completely. Cut them into thin slices.

2 Trim the ends and halve the green beans. Cook the beans in plenty of salted water for 10 minutes until tender but still firm. Drain the green beans, rinse them under cold running water and leave them to cool further in a sieve.

3 Boil the eggs for 8–9 minutes until hard-boiled. Drain and rinse the eggs under cold running water. Fill the pan with cold water and leave the eggs to cool further under water. Peel the eggs and then cut them in half.

4 Peel and halve the onion, then cut it into thin slices. Halve the cherry tomatoes.

5 Place the potatoes, green beans, half onion rings and tomatoes in a large bowl. Flake the tuna over them. Pour over two-thirds of the dressing (recipe follows) and gently toss. Taste and add more salt and pepper if needed.

6 Divide the lettuce leaves among the plates and drizzle over the remaining dressing. Spoon a quarter of the tuna salad onto each plate. Garnish with egg wedges and olives and grind over some more pepper. Serve immediately.

Method for the dressing

1 Mix the mustard with the vinegar and lemon juice in a large bowl.

2 Add the sunflower oil and whisk well with a whisk until a thick dressing forms.

3 Season with the parsley, some sea salt and white pepper.

4 You can also blend all the ingredients into a dressing in a blender. Measure out what you need and store the rest in a clean jar or bottle in the refrigerator.

Title: Huisgemaakt
Author: La Place
Publisher: Fontaine Uitgevers
Price: €19,95