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Salad Nicoise         CD   MC   30mins plus cooling

Serves 4     Cold   Fish   Vegetables  Salads    Main Course  Dairy free 

 

Ingredients

6 tbsp Olive Oil

2 tbsp Tarragon Vinegar

1/4 teasp Dijon Mustard

1 Garlic Clove, sliced lengthways

Salt and Black Pepper

225g/8oz Baby New Potatoes

225g/8oz French Beans, topped and tailed

1 x 200g/7oz tin Tuna, drained and flaked

1 Large Crisp Lettuce

3 Hard Boiled Eggs

3 Tomatoes

8 tinned Anchovy Fillets

100g/4oz Black Olives, pitted 

 

 

Instructions

 

1. Put the oil, vinegar, mustard and garlic in a jar with a screw-top lid. Add salt and pepper to taste. Replace the lid tightly and shake vigorously to emulsify the ingredients. Alternatively, place in a bowl and whisk until well blended.

 

2. Cook the potatoes in boiling, lightly salted water for 20 minutes until tender, drain and leave until cool enough to handle. At the same time cook the beans in plenty of boiling, lightly salted water until just tender; drain and refresh in cold water to stop the cooking process, then pat dry.

 

3. Slice the beans into 5-7.5cm/2-3 inch lengths and place in a medium sized mixing bowl. Slip the potatoes out of their skins and cut into chunks. Add the potatoes and tuna to the beans and stir lightly to mix.

 

4. Shake the dressing vigorously once more, then remove and discard the garlic. Pour a generous third of the dressing over the bean and potato mixture and stir gently but thoroughly. Set the bowl aside until the vegetables are quite cold.

 

5. Tear the larger lettuce leaves into two or three pieces and place the lettuce in a large, fairly shallow salad bowl. Pour over half the remaining dressing and toss the leaves until evenly coated.

 

6. Spread the tossed lettuce over the base and sides of the bowl, then pile the bean and potato mixture in the centre. Split the anchovy fillets lengthways in half and arrange lattice fashion over the beans and potato mixture.

 

7. Slice the eggs and tomatoes into quarters and arrange in a ring around the bean and potato mixture. Scatter over the olives. Sprinkle enough of the remaining dressing over the eggs and tomatoes to moisten them and drizzle the rest over the surface of the salad.

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Mixing Bowl

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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