Nice Nice Mediterranean Nisuise Salad prepared from hard-boiled eggs, tomatoes, tuna and olives, but to other vegetables are often added to these basic ingredients to turn the salad into a brighter and more satisfying dish. For example, his perfectly complements the juicy leafy romano lettuce, blanched green beans and canned chickpeas. Sprinkle salad dressing out olive oil, lemon juice and spicy harissa paste for more intense spicy taste and serve with fresh tortillas. Nicoise it turns out so satisfying that it can be served as self-sufficient dish. Nutrition value of one serving: (total 4) Calories 530, total fats 28 g., Saturated fats g., Proteins 27 g., carbohydrates 45 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. green beans, trimmed
- 3 large eggs
- 1 – 2 tbsp. l Harisses to taste
- 0.5 tsp finely grated lemon peel + 1 tbsp. l lemon juice
- 1/4 Art. olive oil
- 1 can (425 gr.) Canned chickpeas washed
- 1 tbsp. cut cherry tomatoes in half
- 2 slices of romaine lettuce
- 2 cans of 140 gr. canned tuna in oil, butter drain
- 12 pitted olives cut in half
- 2 cakes, fried and sliced with wedges
Recipes with similar ingredients: green beans, chickpeas, tomatoes cherry, romaine lettuce, olives, wheat tortillas, tuna, eggs, sauce harissa
Recipe preparation:
- In a medium-sized pan, bring salted to a boil water. Add green beans and cook until it becomes crispy soft, 2-3 minutes. Remove with forceps and shift to a large bowl of ice water to stop the beans from boiling; leave a pot of water. When the beans have completely cooled, remove it from the water and pat dry with paper towels.
- Return the water to a low heat. Gently lay the eggs and cook 10 minutes, then drain the water and place the eggs under a cold stream. Peel them and cut into slices.
- Meanwhile, in a bowl, mix the harissa, 1 tbsp. l water, lemon zest, lemon juice, 0.5 tsp salt and a little ground black pepper. Stir in the olive oil gradually. Add chickpeas and tomatoes, leave to marinate for 10 minutes, salt.
- Arrange the romano salad on the plates. Put on top pickled mixture of chickpeas, green beans, tuna, eggs and olives. Sprinkle the remaining dressing in the bowl. Serve with tortillas.
