Recipe

This classic salad from Nice, France, is the perfect choice for a summer lunch. It combines tender tuna, crisp vegetables, plump olives, and hard-boiled eggs, dressed in a simple Dijon vinaigrette. Colorful and nutritionally balanced, it’s a feast for both the eyes and the palate. Using your Geedel manual food chopper allows you to efficiently prepare all the vegetable ingredients and create a perfectly emulsified dressing.

Ingredients:  

2 cans high-quality water-packed tuna, drained  

4 hard-boiled eggs, halved  

200g fresh green beans, blanched and cooled  

250g baby potatoes, boiled and sliced  

1 cucumber  

Handful of cherry tomatoes, halved  

¼ red onion  

Handful of black olives  

For the Dijon Vinaigrette:  

3 tablespoons extra virgin olive oil  

1 tablespoon red wine vinegar  

1 teaspoon Dijon mustard  

1 small garlic clove  

Salt and black pepper  

For garnish:  

Fresh basil or tarragon leaves  

Instructions:

1. Prepare uniform vegetable ingredients:  

   Cut the cucumber and red onion into large chunks. Install the cross-shaped chopping blade in your Geedel food chopper.  

   Place cucumber chunks in the container, close the lid tightly, and turn the handle to dice into small pieces. Transfer to a large bowl. Repeat with the red onion, chopping it into fine dice—keep it separate from the cucumber to maintain texture.  

   Place the blanched green beans and boiled potatoes in the container and pulse a few times to cut them into bite-sized pieces.

2. Make the emulsified vinaigrette:  

   Empty and dry the container, then switch to the mixing paddle. Add red wine vinegar, Dijon mustard, peeled garlic clove, salt, and black pepper.  

   Close the lid and begin turning the handle. While running, slowly drizzle in the olive oil through the feed opening. Continue for about 30 seconds until the dressing is fully emulsified, thick, and glossy.

3. Assemble the salad:  

   On a large platter or cutting board, arrange all the ingredients artfully: place the drained tuna in the center, and surround it with the diced cucumber, chopped red onion, green bean pieces, potato slices, cherry tomatoes, olives, and halved hard-boiled eggs.

4. Dress and serve:  

   Just before serving, drizzle the homemade Dijon vinaigrette over the entire salad. Scatter torn fresh basil or tarragon leaves on top.

Summary:  

This elegant cold salad embodies the French culinary respect for the natural flavors of ingredients. The Geedel manual food chopper demonstrates its versatility by efficiently processing vegetables of different textures—from crisp cucumber to tender potatoes—ensuring both visual appeal and a harmonious mouthfeel. Its emulsifying function elevates a simple vinaigrette to professional standards.