Salade Niçoise
• 50 g tuna (fresh, grilled, or canned in its own juice)
• 1 hard-boiled egg
• 50 g lightly cooked green beans
• 4-5 cherry tomatoes, halved
• 5-6 black olives
• 50 g boiled potatoes, cubed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
Ratatouille
• 50 g eggplant, diced
• 50 g zucchini, diced
• 50 g bell pepper, chopped
• 50 g chopped tomatoes or 3-4 cherry tomatoes, halved
• ¼ small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon Provençal herbs (basil, thyme, oregano)
• Salt and pepper, to taste
Salade Lyonnaise
• 1 head of lettuce (frisée or green lolo)
• 1 poached egg
• 1 slice of bacon
• 1 teaspoon wine vinegar
• 1 tablespoon olive oil
• Salt, pepper
Soupe à l’Oignon (French Onion Soup)
• 1 large onion, thinly sliced
• 1 teaspoon butter
• 250 ml chicken or vegetable broth
• 1 slice of whole wheat bread
• 20 g grated Gruyère or Emmental cheese
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