Usuba
Niçoise
A classic French salad with baked potatoes, canned tuna, boiled egg, and fresh vegetables. The ingredients are arranged in beautiful segments on iceberg lettuce leaves and dressed with a lemon-mustard emulsion with olive oil.
- Total
- 30 min
- Standard serving
- 207.1 g
Ingredients
Total 15- Potato
112.5 g≈ 3/4 pcs - Tomatoes
30 g≈ 2 slice - Chicken egg
12.5 g≈ 1/4 pcs - Iceberg lettuce
to taste - Canned tuna in its own juice
0.25 pcs - Olives
to taste≈ 1/4 pcs - Red onion
30 g≈ 1 slice - Lemon
to taste - Dijon mustard
1.25 ml≈ 1/4 tsp - Mustard
to taste - Salt
to taste - Olive oil
7.5 ml≈ 1.5 tsp - Vegetable oil
7.5 ml≈ 1.5 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Ground dried garlic
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Prepare the potatoes: peel and slice into circles.
- 2
Step 2
Drizzle the potatoes with vegetable oil.
- 3
Step 3
Salt and pepper to taste.
- 4
Step 4
Add dried garlic and stir.
- 5
Step 5
Place potatoes on a baking sheet with foil and bake at 200 degrees for 15–20 minutes until golden.
- 6
Step 6
Wash the lettuce leaves, dry them, and tear into arbitrary pieces.
- 7
Step 7
Slice the red onion into rings.
- 8
Step 8
Drain the excess liquid from the olives.
- 9
Step 9
Chop the tomato into cubes.
- 10
Step 10
Boil the egg hard-boiled and cut in half.
- 11
Step 11
Mix mustard, olive oil, lemon juice, and salt for the dressing.
- 12
Step 12
Arrange all ingredients in segments on the salad: lettuce, potatoes, tuna, egg, tomatoes, onion, and olives. Drizzle with dressing.
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