The homeland of this summer salad is considered a city in the southeast of France Nice. The Cote d’Azur dish became world famous in the beginning Twentieth century. For decades, disputes over whether whether to include boiled vegetables in the dish. According to the classic To the recipe, all ingredients must be raw. However in a common salad option is often used leguminous boiled beans and potatoes, which does not detract at all вкусовых качеств блюда. 
Time: 55 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr potatoes, sliced 1 cm thick.
- 2 tbsp. l dry white wine
- 300 gr green beans, trim the ends of the pods
- 4 large eggs
- 1/4 Art. white wine vinegar
- 1/2 shallots, finely chopped
- 2 tbsp. l mustard
- 1 tbsp. l chopped thyme
- 3/4 Art. olive oil
- 8 cherry tomatoes, cut in half or 4 parts
- 1 head of Boston lettuce, divide into leaves
- 6 radishes, cut the tops and ponytails, cut into 4 parts
- 300 gr canned tuna in olive oil, oil drain
- 1/2 tbsp. olives varieties “Nicoise”
Recipes with similar ingredients: potatoes, green beans, cherry tomatoes, radishes, tuna, olives, white wine, wine vinegar, shallots, Boston salad, mustard, thyme
Recipe preparation:
- Place potatoes in a medium saucepan. Pour cold water and salt. Bring to a boil over high heat and cook until you pierce the potatoes with a fork and you feel that it became soft (about 5 minutes). Drain and transfer potatoes in a medium bowl. Drizzle with wine and let cool. Leave stewpan for the next cooking steps.
- Meanwhile, boil salted water in another stewpan. Fill a bowl with salted ice water. Add a chilli beans in boiling water and cook until slightly softened while maintaining crispy structure and bright green color (2-4 minutes). Drain boiling water and immediately dip the beans in ice water to cool. Pour out the water and dry the pods.
- Put the eggs in the previously set aside stew and pour cold water to cover them about 3 cm from the top. Bring to simmer over moderate heat, then cover cover, remove from stove and let stand for 10-12 minutes. Drain liquid, then place under cold running water to refrigerate and peel.
- Make dressing: whisk vinegar in a bowl with shallots, mustard, thyme, 1/2 tsp salt and pepper to taste. Whisk, pour in olive oil slowly in a continuous stream. oil before emulsification.
- In a small bowl, mix the tomatoes with salt and pepper to taste. Add approximately 1/4 tbsp. dressings in potatoes and mix. Cut into 4 pieces hard-boiled eggs.
- Divide the salad into 4 plates. Put potatoes, chilli beans, radishes, boiled eggs and tuna on top. Pour juice from tomato dressing. Then add the tomatoes to the plates. Pour a little sauce and garnish with olives on top.
