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Canadian-brit
Salad niçoise
French salad with potatoes, egg, haricots verts, cherry tomatoes, olives, butter lettuce and tuna steak.
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Ingredients
Directions
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Peel the potatoes, cut them into cubes of 2 cm and cook them in 12 minutes until al dente.
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Meanwhile, boil the eggs hard in 8 minutes. Scare and peel them.
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Drain the potatoes and put them in a bowl.
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Beat the mustard, oil and vinegar with pepper and salt, if necessary, into a dressing.
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Spoon half of the dressing with the still warm potatoes.
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Bring a pot of water to the boil and boil the haricots for 3 minutes. Drain and rinse with cold water.
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Let the olives drain. Put the haricots verts, cherry tomatoes, olives and lettuce with the potatoes and scoop. Cut the eggs into pieces.
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Drain the tuna and divide into pieces. Put on the salad. Sprinkle with the rest of the dressing.
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Nutrition
660Calories
Sodium0% DV0g
Fat78% DV51g
Protein54% DV27g
Carbs7% DV21g
Fiber0% DV0g
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