Salad nicoise
Recipe by Andrew Chadwick
50g slender green beans, trimmed
6 x eggs, at room temperature
750g New potatoes, scrubbed
1 Finely sliced red onion
250g small truss tomatoes or large cherry tomatoes, halved
1 cos lettuce, leaves separated, washed, dried (got to be crispy leaf)
2 x 195g cans tuna, drained
45g can anchovies in extra virgin olive oil
75g small black olives
Dressing
1 shallot, finely chopped
1 clove garlic, finely chopped
1 tsp Dijon mustard
2 tbs white wine vinegar
1 tbs lemon juice
160ml extra virgin olive oil
small handfull cup basil leaves
Prep. Time → 15 min
Cook Time → 10 min
1. Dressing
Process all ingredients in a food processor until basil is finely chopped, then season to taste with salt, pepper and a large pinch of sugar.
2. Salad
Cook green beans in boiling salted water over medium heat until just tender. (10 mins) Drain and plonk in a bowl.
Bring a saucepan of water to the boil. Add eggs. Cook over medium heat for 8 minutes, then drain and cool under running water.
Place potatoes in a saucepan, cover and boil over medium heat for 15 minutes or until tender when pierced with the tip of a knife. Drain. When cooled, cut into halves or 5mm slices (personal preference).
Cut tomatoes in half widthways and place in a bowl.
Place lettuce in another bowl.
Peel eggs and cut in half.
Arrange beans, potatoes, tomatoes, lettuce leaves and tuna on a large platter. Top with halved eggs, anchovies and olives. Drizzle dressing over the salad and serve with crusty French bread.
3. n.b. This dish is best served with hot potatoes!
main courses March 05, 2013 01:11
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