Nicoise salad is a classic French dish originating in Nice. Along with the delicious taste, the varied textures of this dish help it to stand out from the crowd. This recipe is ideal for a warm summer day when you want a fresh, light meal that is super satisfying. This recipe provides two servings and can easily be doubled.
Ingredients:
- 1 can tuna
- 2 eggs
- 8-10 new potatoes
- ½ cup chopped green beans
- 8-10 cherry tomatoes
- 4-5 iceberg lettuce leaves
- 1 small red onion
- ½ cup pitted black olives
- ¼ cup capers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ cup fresh basil leaves
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- In a small bowl combine the olive oil, vinegar, mustard, and basil leaves and leave to one side.
- Boil the eggs for 6-7 minutes and then add to a bowl of cold water. Leave to one side.
- Bring a pot of salted water to the boil and add the potatoes. After 7 minutes add the green beans. Simmer for 3-5 more minutes and then drain and put to one side.
- Roughly chop the lettuce leaves, halve the cherry tomatoes, finely slice the red onion, and add everything to a large salad bowl.
- Add the olives and capers to the bowl and mix well.
- Chop the potatoes into quarters, add them and the green beans to the salad bowl, pour over the dressing, and stir well.
- Divide the salad into two bowls. Drain the tuna and scatter half over each bowl.
- Peel the eggs, slice them into quarters, and place half on top of each bowl. Season with salt and pepper and serve.
