Niçoise Salad

INGREDIENTS

  • 4 Egg
  • Salad Greens (Witlof
  • 6 Small waxy potatoes
  • 1 Tin tuna in oil
  • 8 Cherry tomatoes
  • 10 Green beans
  • 1 Tin anchovies
  • Pinch Salt flakes and freshly ground pepper
  • 1/2 bunch Fresh basil and flat leaf parsley
  • 1 Garlic clove

Vinaigrette

  • Pinch Salt Flakes
Print Recipe

Boil eggs for 7 minutes in salted boiling water. *Carefully place eggs into boiling water, one at a time, and bring water back to the boil, then start the timer.

Steam or boil the potatoes until tender and set aside to cool a little, then cut in half and toss in a bowl with 2 tsp extra virgin olive oil and a pinch of salt and allow to cool further.

Tip and steam green beans until tender. Set aside to cool, then cut in half.

Drain oil from tuna and anchovies.

Cut cherry tomatoes in half.

Arrange salad leaves, tuna, green beans, cherry tomatoes, olives, anchovies, potatoes, and eggs on a serving plate or in a bowl. If serving in a bowl, use half a clove of garlic to rub around the surface of the bowl first for extra flavour.

Garnish with basil and flat-leaf parsley.

To make the vinaigrette – mix together 3 tbsp extra virgin olive oil, 1 tbsp aged red wine vinegar, and a pinch of salt flakes.

Drizzle this over the salad just prior to serving, or transfer to a jug for self-serve.

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