Salade niçoise
Preparation
Steam the potatoes and green beans and let cool.
Cut the potatoes into quarters and arrange on the plate along with the green beans.
Slice the tomatoes and arrange on the plate.
Hard boil the eggs then peel and cut into quarters and arrange on the plate.
Top with the tuna and garnish with the black olives and anchovy fillets.
Season with a vinaigrette made with the olive oil, wine vinegar, salt and pepper.
The perfect pairing: our Vermentino!
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Ingredients
• 200 g canned tuna
• 4 anchovy fillets
• 4 tomatoes
• 200 g green beans
• 4 eggs
• 4 medium potatoes
• Black olives
• 4 Tbsp olive oil
• 2 Tbsp wine vinegar
• Salt
• Pepper
