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Salade Niçoise

Salade Niçoise with tuna, new potatoes, green beans, eggs, tomatoes, olives and anchovies in a Dijon vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 400 g small new potatoes
  • 200 g green beans trimmed
  • 4 eggs
  • 2 little gem lettuces leaves separated
  • 250 g cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 320 g tuna in olive oil drained
  • 80 g Niçoise olives
  • 8 anchovy fillets
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic crushed

Method
 

  1. Boil the potatoes for 15 minutes until tender. Halve.
  2. Boil the green beans for 4 minutes and cool in cold water.
  3. Boil the eggs for 7 minutes, cool in iced water, peel and quarter.
  4. Whisk the oil, vinegar, mustard and garlic with salt and pepper.
  5. Toss the warm potatoes and beans with a little of the dressing.
  6. Arrange the lettuce, potatoes, beans, tomatoes, onion, tuna, eggs, olives and anchovies on a platter. Drizzle with the remaining dressing.

Notes

Dress the potatoes while warm. They absorb the vinaigrette much better.