Niçoise Salad with Grana Padano PDO Shavings
Difficulty Easy
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Preparation  30 min
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Servings for  4 per.
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Niçoise salad with green beans is a true Mediterranean classic, perfectly suited to the warmer months thanks to its freshness and lightness. This easy, straightforward take on the recipe brings together seasonal ingredients like potatoes and green beans with bolder, more intense flavours, striking a lovely balance between taste and simplicity. Shavings of Grana Padano PDO add a savoury, rounded note that enriches the dish without weighing it down, ideal for a summer lunch or a light evening meal.
Ingredients
Grana Padano PDO, 80g
Green beans, 300g
Potatoes, 400g
Cherry tomatoes, 200g
Eggs, 4
Tinned tuna in oil, drained, 200g
Black olives, 80g
Anchovy fillets, 4
Salad leaves, 150g
Extra virgin olive oil, to taste
Salt and pepper, to taste
Preparation
Wash the potatoes and boil them in salted water until tender. Once cooked, leave them to cool, then peel and slice or cut into chunks.
Trim the green beans and boil in salted water for 8–10 minutes. Drain and immediately plunge into cold water to keep their colour vibrant.
Hard-boil the eggs for 8–9 minutes, then cool under cold running water, peel, and cut into quarters.
Halve the cherry tomatoes, arrange the salad leaves in a large bowl or on a serving platter.
Add the potatoes, green beans, drained tuna, olives, anchovy fillets, and eggs. Dress with olive oil, salt, and pepper.
Finish with Grana Padano PDO shavings scattered over the top just before serving.
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