Delicious & Juicy

Salad Nicoise
 

 

 


There are probably as many versions of this salad as there are, cooks in Provence. This regional classic makes a wonderful lunch or starter to a main meal.

 

Serves: 4

 

Ingredients:

  • 225g/8oz French beans, trimmed

  • 450g/1 lb new potatoes, peeled and cut into 2.5 cm/1in pieces

  • White wine vinegar and olive oil, for sprinkling

  • 1 small cos or round lettuce

  • 4 ripe plum tomatoes, quartered

  • 1 small cucumber, peeled, seeded and sliced

  • 1 green or red pepper, thinly sliced

  • 4 eggs, hard-boiled, peeled and quartered

  • 24 black olives

  • 225g/8oz can tuna in brine, drained

  • 50g/2oz can anchovies, drained

  • basil leaves, to garnish

 

For the dressing

  • 15ml/1 tbsp Dijon mustard

  • 50g/2oz can anchovies, drained

  • 1 garlic clove, crushed

  • 60ml/4 tbsp lemon juice

  • 120ml/4fl oz/½ cup sunflower oil

  • 120ml/4fl oz/½ cup extra virgin olive oil

  • Salt and ground black pepper

Direction

  1. To make the dressing, place the mustard, anchovies and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper. Using a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin steam and then the olive oil, whisking until the dressing is smooth and creamy.

  2. Tip the French beans into a saucepan of salted boiling water and cook for 3 minutes until tender, yet crisp. Transfer to a colander with a slotted spoon then rinse under cold running water. Drain again and set aside.

  3. Add the potatoes to the same boiling water, reduce the heat and simmer for 10-15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the dressing.

  4. Arrange the lettuce on a platter, top with the tomatoes, cucumber and pepper, then add the cooked French beans and potatoes.

  5. Arrange the eggs, olives, tuna and anchovies on top, distributing them evenly, and garnish with the basil leaves. Drizzle the remaining dressing over the top.

 

Nutritional Information: Per portion

  • Energy 319kcals/1327kj

  • Protein 18.2g

  • Fat 25.3g

  • Saturated fat 3.4g

  • Carbohydrate 4.6g

  • Sugar 4.3g

  • Fibre (NSP) 2.3g

  • Calcium 81mg