Salad Nicoise
Published on November 13, 2016
Ingredients
- 2 small potatoes – boiled and cut into thick slices
- 16 green beans – ends trimmed, halved and blanched
- 4 cups cos lettuce leaves – washed and dried
- 420g canned light meat tuna in olive oil – drained and broken into chunks
- 2 tomatoes – cut into wedges
- 1 red onion – thinly sliced and separated into rings
- 4 anchovy fillets – halved lengthways
- 3 eggs – hard-boiled, peeled and quartered
- 16 black olives (nicoise are ideal)
- Dressing:
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh tarragon
- Sea salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Method
- Arrange the salad on a large flat plate starting with the lettuce. Combine the dressing ingredients in a small bowl and drizzle over the salad.