Salad Nicoise

The classic French salad that never fails to please.

Ingredients


  • 2 small heads cos lettuce
  • 225 g new potatoes (scrubbed and halved if large)
  • 100 g green beans (trimmed)
  • 4 medium eggs
  • 2 (175g each) tuna steaks (fresh or 400g/14 oz tinned tuna, drained and flaked)
  • 5 tblsp olive oil
  • 1 tsp dijon mustard
  • 2 tblsp white or red wine vinegar
  • 1 tblsp fresh chopped herbs (such as parsley and oregano)
  • 1 garlic clove (peeled and crushed)
  • 4 tomatoes (quartered)
  • 0.25 cucumber (sliced)
  • 50g /2oz black olives, pitted
  • 50g/2 oz/1 can anchovy fillets, drained

Method

  1. Wash the lettuce, separate the leaves and shake dry.
  2. Boil the potatoes until tender (approximately 20 minutes).
  3. Add the beans for the last 4-5 minutes.
  4. Drain the beans and potatoes.
  5. Put the eggs into boiling water and cook for about 9 minutes.
  6. Cool under cold water.
  7. Peel off the shells and cut in half.
  8. If using tuna steaks, brush with 1 tablespoon of oil and season.
  9. Cook on a pre-heated griddle pan or frying-pan for 2-3 minutes on each side until brown and slightly pink in the middle.
  10. If you prefer your tuna well done, cook for a little longer.
  11. Cut each steak into small chunks.
  12. Put the white or red wine vinegar and Dijon mustard in a bowl.
  13. Whisk together with a fork until smooth.
  14. Add the fresh herbs, crushed garlic and remaining olive oil.
  15. Season generously with salt and freshly ground black pepper.
  16. Whisk again with a fork until well blended.
  17. Put the lettuce, tomato wedges, sliced cucumber, potatoes, beans, tuna (either the chunks of fresh steak or the tinned flakes) and eggs in a large dish.
  18. Gently toss together with half the dressing.
  19. Decorate with olives and anchovies over the top. Serve immediately.




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