Light Niçoise salad

📝 Ingredients

• 1 can of tuna in olive oil (100 g drained)
• 2 eggs
• 80 g fine green beans
• 80 g mesclun or romaine lettuce
• 8 cherry tomatoes, halved
• ½ roasted red pepper (jarred or homemade pan-roasted)
• 8 Niçoise black olives
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp strong mustard
• 1 garlic clove rubbed around the bowl
• Fresh basil, salt, pepper, anchovies (optional)

🍴 Utensils

• Saucepan
• Large bowl rubbed with garlic
• Small bowl for the dressing

📖 Steps

1. Cook the soft-boiled eggs: in boiling water, exactly 6 min. Plunge immediately into ice water for 3 min. Peel carefully — the white is set, the yolk still creamy.
2. Blanch the green beans for 3–4 min in boiling salted water. They should stay green and crunchy. Refresh in cold water to set the color.
3. Make the vinaigrette in the small bowl: mustard + vinegar, then emulsify with the olive oil. Season with salt and pepper.
4. Generously rub the large bowl with the halved garlic clove — this technique adds a subtle aroma without leaving any raw garlic in the salad.
5. Lay down the mesclun first, then arrange in sections: green beans, cherry tomatoes, pepper, roughly flaked tuna, olives.
6. Carefully halve the soft-boiled eggs to reveal the runny yolk. Place on the salad.
7. Pour over the vinaigrette at the last moment. Garnish with fresh basil. Add the anchovies if using. Season generously with pepper.