Niçoise Salad Recipe
This quick and easy, extra tasty, summer-inspired Niçoise salad recipe is perfect for your next sunshine dish. It’s the ultimate mix of proteins, carbs and fats to keep you fuelled throughout the heat. If you’re looking for your next summer meal idea then let this be it!
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Ingredients
- 16 New potatoes
- 6 eggs
- 200g green beans
- 2 Romaine lettuce, washed and leaves separated
- 100g olives
- 4 tomatoes, quartered
- 2 cans tuna, drained
For the dressing:
- 2 Anchovy fillets
- Drizzle of garlic oil
- 4Tbsp Olive oil
- 1-2Tbsp red wine vinegar
- 1Tbsp Dijon mustard
Directions
- Place the potatoes in a pan of water, bring to the boil and boil for 15-20mins, until tender. Drain and leave to cool
- Place the eggs in a pan of simmering water and cook for 7minutes. Remove from the pan and place under cold running water for a minute to stop their cooking. Leave to cool.
- Use the water from the egg pan to blanch the green beans for 3minutes, drain and then plunge into cold water to stop cooking, drain and leave to cool.
- Make the dressing by crushing the anchovy fillets to a paste and then adding this and all the other dressing ingredients to a jam jar. Shake to combine.
- Now the eggs are cooled, peel them and gently cut in half lengthways.
- Cut the potatoes into quarters
- Assemble the salad (either on a large platter, or portion into individual bowls). Place the salad leaves on the bottom of the dish and then sprinkle over the tomatoes, olives, green beans, tuna and potatoes and then place the egg half’s carefully on top.
- Drizzle over the dressing generously with a spoon.
- Enjoy!
I hope you enjoy this tasty Niçoise Salad recipe; give it a try and let me know what you think @katewallnutrition
