Niçoise Salad
A classic French salad that is quick to prepare. Ideal summer lunch.
Servings 4
Calories 335kcal
Ingredients
- 3 free-range eggs
- 50 g green beans trimmed
- 2 x 160g can line caught tuna steak in olive oil or spring water drained
- 1 cos or romaine lettuce washed
- 4 tomatoes quartered
- 16 black olives
- 50 g can anchovies drained
for the dressing
- 2 tablespoon white wine vinegar
- 4 tablespoon extra virgin olive oil
- ¼ teaspoon dried oregano
- salt and freshly ground black pepper
Instructions
- Place the eggs into a saucepan of boiling water and return to the boil. Boil for 9-10 minutes.
- Drain and crack the shells then run under cold water for a few minutes. This will prevent a black ring forming around the yolk. Once cold shell and cut into quarters.
- Meanwhile, blanch the beans in boiling water for 2 minutes, until just tender but still with a little crunch. Drain, rinse in cold water and drain again.
- Leave the small centre leaves of the lettuce whole and tear the remainder into three or four pieces
- Arrange on individual plates or one large serving platter. Arrange the beans, tomatoes, eggs, olives and anchovies on top. Finish with chunks of tuna.
- Whisk the ingredients for the dressing together. Drizzle over the French dressing and serve.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)