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Grand Niçoise Salad https://www.metro.ca/userfiles/image/recipes/salade-nicoise-4782.jpg PT30M PT04M PT34M
Cook creamer potatoes in boiling salted water. Cool.Cook green beans in salted water. Rinse under cold water to keep them bright green. Dice remaining onion.Pour olive oil over potatoes in a salad bowl, season with salt and pepper. Add diced onion and toss. Grill tuna to medium-rare.Transfer potato salad to a serving platter. Arrange grilled tuna around it.Add green beans, red onion rings, tomato wedges, quartered eggs and black olives.Drizzle with olive oil and a few drops of wine vinegar, and season with salt and pepper.Garnish with a sprig of thyme.
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20 creamer potato, quartered 1 green beans 1/2 red onion, sliced and separated into rings 3 Tbsp. (45 mL) mezzo olive oil salt and pepper to taste 1 lb 10 oz (500 g) germon tuna 2 ripe tomatoes, cut into wedges 4 hardboiled egg, quartered sufficient quantity, whole pitted black olives sufficient quantity, wine vinegar fresh thyme to taste
Grand Niçoise Salad

Grand Niçoise Salad

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:04
COOKING
0:34
TOTAL TIME

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Ingredients

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  • 20
    creamer potato, quartered
  • 1
    green beans
  • 1/2
    red onion, sliced and separated into rings
  • 3 Tbsp.
    (45 mL)
    mezzo olive oil

  • salt and pepper to taste
  • 1 lb 10 oz
    (500 g)
    germon tuna
  • 2
    ripe tomatoes, cut into wedges
  • 4
    hardboiled egg, quartered

  • sufficient quantity, whole pitted black olives

  • sufficient quantity, wine vinegar

  • fresh thyme to taste
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Preparation

Cook creamer potatoes in boiling salted water. Cool.

Cook green beans in salted water. Rinse under cold water to keep them bright green. Dice remaining onion.

Pour olive oil over potatoes in a salad bowl, season with salt and pepper. Add diced onion and toss. Grill tuna to medium-rare.

Transfer potato salad to a serving platter. Arrange grilled tuna around it.

Add green beans, red onion rings, tomato wedges, quartered eggs and black olives.

Drizzle with olive oil and a few drops of wine vinegar, and season with salt and pepper.

Garnish with a sprig of thyme.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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