Recipe Salad nicoise : Practical and Delicious

Recipe Salad nicoise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salad nicoise. You are currently reading Recipe Salad nicoise : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Salad nicoise requires 20m, cook 15m and serve 4. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

13 Ingredients

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  1 medium red capsicum, quartered, deseeded
  
  
  


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  6 chat (small coliban) potatoes, quartered
  
  
  


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  400g green beans, topped
  
  
  


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  2 ripe tomatoes, halved, each half cut into 4 wedges
  
  
  


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  1/2 small red onion, sliced into wedges
  
  
  


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  95g (1/2 cup) black kalamata olives, unpitted
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  1 tsp olive oil
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  2 x 185g cans tuna in springwater (Sirena brand), drained, roughly flaked
  
  
  


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  1 tbsp capers, drained
  
  
  


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  2 hard-boiled eggs, peeled, sliced
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat grill on high. Place capsicum, skin-side up, under grill and cook for 8-10 minutes or until blistered. Transfer to a bowl, cover with a plate or foil and set aside for 5 minutes (to loosen the skin). Peel the skin from the capsicum and cut the flesh into 2cm-thick slices.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place potatoes in a saucepan and cover with plenty of cold water. Bring to the boil and cook for 6 minutes or until tender. Drain. Cook beans in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Set aside for 15 minutes to cool.
  
  
  


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  Step 3
  
  
  
  
  Place capsicum, potatoes and beans in a large bowl with tomatoes, onion and olives. Combine vinegar, mustard and oil in a jug. Season with salt and pepper. Pour vinegar mixture over salad and toss gently to combine.
  
  
  


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  Step 4
  
  
  
  
  Divide salad among serving plates. Top with tuna, capers and egg.
  
  
  

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