Niçoise Salad with Ortiz White Tuna and Anchovies
250 g Ortiz White Tuna in olive oil
100 g Ortiz Anchovies
100 g lettuce leaves
100 g green beans
2 medium red potatoes
50 g black olives
4 tablespoons olive oil
2 tablespoons wine vinegar
Freshly ground black pepper
This is a classic salad with countless variations. You can use Ortiz White Tuna or anchovies (boquerones) in olive oil. You can also use diced red or green bell pepper, and to spice up the vinaigrette, add a dollop of Dijon mustard.
Boil the eggs for 10 minutes. Cool them under running water, peel and slice into quarters. Cook the potatoes in their skins for 30 minutes, allow to cool, then peel and slice. Chop the green beans and boil for 7 minutes. Then, cool them under running water to retain their color.
2Prepare the vinaigrette by whisking the oil with the vinegar, salt and pepper until you achieve an emulsified sauce.
3Arrange the lettuce in a salad bowl and decorate with the potatoes, hard-boiled eggs, quartered tomatoes, green beans, the Ortiz White Tuna and Anchovies. Dress with the vinaigrette and serve.
A fresh idea for any day.
The most popular salad