Ingredients
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1 medium Potatoes
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2 Tbsp extra virgin Olive Oil
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6–8 quail Egg
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2 tsp Red Wine Vinegar
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1 tsp Dijon-style Mustard
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Salt
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Black Pepper
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5–6 cherry Tomatoes
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3 oz (90 g) canned Tuna
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1 Tbsp Capers
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3–4 black Olives
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Lettuce
Directions
Salade Niçoise is a classic composed salad that originates from the sunny town of Nice in the south of France. It’s perfect for a summer bento lunch.
Steps
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1
Done
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Make ready three bento boxes a large one to hold the lettuce and greens; a medium one for the potato, eggs, and tomatoes; and a small one for the tuna, olives, and dressing that fits inside the large one if possible. |
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2
Done
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Wash, peel, and cut up the potato into ½ inch (1 cm) cubes. Put the potato pieces in a small pan and add enough cold salted water to cover. Boil until tender, about 10 minutes. Drain well. Coat lightly with 1 teaspoon of the olive oil. |
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3
Done
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Carefully pierce the rounded end of each quail egg with a thin needle before boiling; this will make them easier to peel. Quail eggs only need to be boiled for 4 minutes to achieve the hard-boiled state. |
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4
Done
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Make a simple vinaigrette by combining the rest of the olive oil, the vinegar, mustard, salt, and pepper in the small bento box. Mix well. |
