Bookmark Recipe

Niçoise Salad

Name: Niçoise Salad
Yield: 4
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; 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

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

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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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 Niçoise Salad could also be served from one large salad bowl.