Nicoise Salad
This classic French salad is truly satisfying and easy to make which the whole family will love. Served warm, a Nicoise Salad can be enjoyed any time of the year.
Ingredients
SALAD
- 12 small chat potatoes, halved (about 650g)
- 400 g baby green beans, trimmed
- 425 g can tuna in oil, drained and flaked
- 250 g grape tomatoes, halved
- 1/2 cup black olives, halved
- 2 whole baby cos lettuce hearts, leaves separated, washed and roughly broken up
- 4 hard-boiled eggs, peeled and halved
DRESSING
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 3 anchovy fillets in oil, drained and mashed into a paste
- 1 tablespoon Dijon mustard
- 3 cloves garlic, crushed
- fresh cracked pepper
- salt
Instructions
- In a large salad bowl add the baby cos lettuce.
- Cook the potatoes and eggs in a large saucepan of boiling water for 10 minutes or until the potatoes are just tender. While leaving the water inside the pot, transfer the potatoes to the large salad bowl using a slotted spoon. Also remove the eggs and take off the shells. Cut eggs in half and set aside.
- Add beans to the pot and cook for 2 to 3 minutes or until bright green and just tender. Drain. Rinse under cold water to halt the cooking. Drain again and add beans to the large salad bowl.
- Add tuna, tomato, olives, and eggs to the salad bowl.
- To make the dressing, whisk together the oil, vinegar, anchovy paste, mustard and garlic in a jug. Season with salt and freshly cracked pepper. Add this dressing to the salad and toss gently to combine.
- Serve immediately with crusty French bread.