Salade Niçoise -

Salade Niçoise

Ingredients

90ml/6 tbsp olive oil
30ml/2 tbsp tarragon vinegar
5ml/1 tsp tarragon or Dijon mustard
1 small garlic clove, crushed
115g/4oz French beans
12 small new or salad potatoes
3-4 Little Gem lettuces, roughly chopped
200g/7oz can tuna in oil, drained
6 anchovy fillets, halved lengthwise
12 black olives, stoned
4 tomatoes, chopped
4 spring onions, finely chopped
10ml/2 tsp capers
30ml/2 tbsp pine nuts
2 hard-boiled eggs, chopped
Salt and black pepper crusty bread, to serve

Details

Serves: 4

Method

Mix the oil, vinegar, mustard, garlic and seasoning with a wooden spoon in a large salad bowl.

Cook the French beans and potatoes in separate pans of boiling salted water until just tender. Drain and add to the bowl with the lettuce, tuna, anchovies, olives, tomatoes, spring onions and capers.

Just before serving, toast the pine nuts in a small frying pan until lightly browned.

Sprinkle over the salad while still hot, add the eggs and toss all the ingredients together well. Serve with chunks of hot crusty bread.

Cook’s Tip:- Look for waxy salad potatoes such as Charlotte, Belle de Fontenay or Pink Fir.

Related food category:

• Classic Salad