Classic French Niçoise Salad
Thermomix recipe: Classic French Niçoise Salad. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 4 large eggs
- 500 g water (for eggs)
- 300 g small new potatoes, scrubbed and sliced 0.5 cm thick
- 200 g green beans, trimmed
- 1200 g water (for steaming vegetables)
- 180 g canned tuna in olive oil, drained and flaked
- 2 large ripe tomatoes, cut into wedges or thick slices
- 1/2 red onion, thinly sliced
- 1/2 yellow bell pepper, deseeded and thinly sliced
- 50 g black olives (Niçoise or Kalamata)
- A handful of fresh basil leaves
- 1 clove garlic (optional)
- 60 g extra virgin olive oil
- 20 g red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place 4 eggs into the simmering basket. Add 500 g water to the mixing bowl. Insert the simmering basket with the eggs. Cook for 13 min / Varoma / Speed 1 for medium-hard boiled eggs. Adjust time for desired doneness.
- Carefully remove the simmering basket with the eggs. Rinse the eggs under cold running water, then peel and halve them. Set aside.
- Empty the water from the mixing bowl. Add 1200 g fresh water to the mixing bowl. Place the sliced potatoes into the Varoma dish.
- Place the trimmed green beans into the Varoma tray. Secure the Varoma lid and place the Varoma onto the mixing bowl. Cook for 20-25 min / Varoma / Speed 2. The vegetables should be tender but still firm.
- Carefully remove the Varoma. Drain the cooked potatoes and green beans and let them cool slightly. Discard the water from the mixing bowl.
- Clean and dry the mixing bowl thoroughly. Add the garlic clove (if using) to the mixing bowl and chop for 3 sec / Speed 7. Scrape down the sides of the bowl.
- Add 60 g extra virgin olive oil, 20 g red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to the mixing bowl. Mix for 20 sec / Speed 4 until emulsified.
- In a large salad bowl, combine the cooled potatoes, green beans, sliced tomatoes, thinly sliced red onion, thinly sliced yellow bell pepper, black olives, flaked tuna, and fresh basil leaves.
- Pour the prepared dressing over the salad ingredients. Toss gently to combine all ingredients and coat them evenly with the dressing.
- Arrange the halved hard-boiled eggs on top of the salad. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.