Nicoise Salad
Nicoise Salad brings together vibrant ingredients like crisp greens, potatoes, olives, and tuna for a balanced and satisfying plate. It's fresh, bold, and full of contrasting textures—perfect for a light lunch or as part of a summer spread.
Ingredients
- 200 g New Potatoes halved if large
- 2 Eggs
- 150 g Green Beans trimmed
- 120 g Cherry Tomatoes halved
- 1 Little Gem Lettuce roughly chopped
- 80 g Black Olives pitted
- 160 g Tuna drained (canned in olive oil or brine)
- 1 tsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- 3 tbsp Extra Virgin Olive Oil
- 0.5 tsp Sea Salt adjust to taste
- 0.25 tsp Black Pepper freshly ground
Instructions
- Boil the new potatoes in salted water for 10–12 minutes until just tender. Drain and set aside to cool slightly.
- In a separate saucepan, place the eggs in cold water, bring to a boil, then simmer for 7 minutes. Transfer to cold water to stop cooking, then peel and halve.
- Blanch the green beans in boiling water for 2–3 minutes until just tender, then rinse under cold water to retain their colour.
- In a large bowl, combine the lettuce, cherry tomatoes, olives, cooked potatoes, and green beans.
- Flake the tuna over the salad and arrange the egg halves and anchovy fillets (if using) on top.
- In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, sea salt, and black pepper until emulsified.
- Drizzle the dressing over the salad just before serving and toss gently.
Nutrition
Calories: 530kcalCarbohydrates: 35gProtein: 28gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 192mgSodium: 1806mgPotassium: 1315mgFiber: 9gSugar: 10gVitamin A: 2608IUVitamin C: 50mgCalcium: 157mgIron: 6mg
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