Salad Nicoise
Ingredients
- 2 eggs
- 4 small potatoes
- 50 g fine beans
- 50 g salad leaves
- cornichon optional
- 10 black olives pitted
- 4 small tomatoes
- 1 can tuna (solid/whole piece)
- extra virgin olive oil
- white wine vinegar
Instructions
Cooked vegetables (1 or 2 hours before)
- Cut the potatoes into pieces of about 2cm so perhaps cutting in 2 or 4 depending on the size of your potatoes. Boil in salted water for about 10 mins. Allow to cool
- Boil the eggs for 4 1/2 minutes and allow to cool. Remove the shells and cut in quarter.
- Trim and rinse the fine fine beans. Boil for 3 to 5 minutes and allow to cool
Assembly
- Wash and thoroughly drain the salad leaves and place in a bowl; Cut the tomatoes in half. Add the potatoes, tomatoes and eggs by arranging them around the outside of the bowl
- Break the tuna into several pieces and add to the bowl
- If using cornichon, slice lengthways. Cut the olives in half. Sprinkle over the dish
- Thoroughly whisk olive oil (2 parts) and vinegar (1 part) into a vinaigrette and sprinkle a little over the salad. Keep the remainder for serving at the table for those that would like extra.
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