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Pearl of French cuisine, Nicoise salad

Nicoise salad

Discover this salad from around the globe —it’s filling, fabulous and packed with vegies.

INGREDIENTS

  • 12 (650g) small chat potatoes, halved
  • 400g baby green beans, trimmed
  • 425g can Sirena tuna in oil, drained, flaked
  • 250g grape tomatoes, halved
  • 3/4 cup black olives
  • 2 baby cos lettuce hearts, leaves separated, washed
  • 4 hard-boiled eggs, peeled, quartered
  • 3 anchovy fillets in oil, drained, halved lengthways (optional)
  • 1 quantity nicoise dressing

Dressing

  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon dijon mustard

Select all ingredients

 METHOD

  • Step 1

Make dressing: Whisk oil, vinegar and mustard in a jug. Season with salt and pepper.

  • Step 2

Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato.

  • Step 3

Add tuna, tomato, olives, lettuce, egg and anchovies (if using) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve