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Nicoise Salad

A simple take on the classic French salad, ready in 15 minutes.

4 people

Ingredients

    • 500g small potatoes, boiled and chopped
    • 225g green beans, lightly boiled
    • 200g can tuna, flaked
    • 12 cherry tomatoes cut in half
    • 4 Quality Assured Eggs, boiled for 10 mins, peeled and cooled
    • A handful of black olives
    • 4 anchovy fillets cut in half lengthways
    • 1 cos lettuce or mixed leaves

     

    Dressing

    • 3 tablesp. olive or rapeseed oil
    • 1 tablesp. wine vinegar
    • 1 tablesp. Dijon style mustard
    • Salt and pepper
    • 2 tablesp. mayonnaise
    • 1 tablesp basil, finely chopped
    •  

Main

    • 500g small potatoes, boiled and chopped
    • 225g green beans, lightly boiled
    • 200g can tuna, flaked
    • 12 cherry tomatoes cut in half
    • 4 Quality Assured Eggs, boiled for 10 mins, peeled and cooled
    • A handful of black olives
    • 4 anchovy fillets cut in half lengthways
    • 1 cos lettuce or mixed leaves

     

    Dressing

    • 3 tablesp. olive or rapeseed oil
    • 1 tablesp. wine vinegar
    • 1 tablesp. Dijon style mustard
    • Salt and pepper
    • 2 tablesp. mayonnaise
    • 1 tablesp basil, finely chopped
    •  

Method

Copy Text

Mix the oil, vinegar, mustard and seasoning together.

To assemble the salad, place the potatoes, green beans, tuna, tomatoes and leaves in a large bowl, mix with half the dressing, divide between four plates.

Cut the eggs in four and add to each plate. Divide the black olives between each plate.

Mix the remaining dressing with the mayonnaise and the basil. Drizzle the dressing over each plate and top with the anchovy strips. Very good with crusty bread.

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Method

Copy Text

Mix the oil, vinegar, mustard and seasoning together.

To assemble the salad, place the potatoes, green beans, tuna, tomatoes and leaves in a large bowl, mix with half the dressing, divide between four plates.

Cut the eggs in four and add to each plate. Divide the black olives between each plate.

Mix the remaining dressing with the mayonnaise and the basil. Drizzle the dressing over each plate and top with the anchovy strips. Very good with crusty bread.

Serving Suggestions

The Nicoise Salad could also be served from one large salad bowl.