Salad Niçoise
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g Charlotte or baby potatoes, halved
- spray oil
- 250g green beans
- 4 large eggs (we used Clarence Court Burford Browns)
- 1 red onion, thinly sliced
- 200g cherry tomatoes, halved
- 1 little gem lettuce, shredded
- 2 x 160g tins tuna in spring water, drained
- 2 tbsp capers
- a large handful kalamata olives, pitted
- finely chopped to make 3 tbsp chives
DRESSING
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- 1 tsp runny honey
- 2 tsp extra-virgin olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a large pan of lightly salted water until just cooked, then drain well. Tip into a bowl with some seasoning, spray with the oil and toss until well coated. Tip onto a non-stick baking tray and roast for 30 minutes, tossing halfway, until golden.
- STEP 2
Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water until completely cold. In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds, then drain and run under cold water until cold. Peel and halve.
- STEP 3
To make the dressing, whisk together all of the ingredients with some seasoning and 1 tbsp of water.
- STEP 4
Arrange the potatoes, eggs, beans, red onion, cherry tomatoes and lettuce in shallow bowls, topping with the tuna. Scatter over the capers, olives and a sprinkling of chives. Drizzle over the dressing to serve.