Salade Niçoise (Nice-Style Tuna, Egg and Vegetable Salad)
A classic salad from Nice of tuna, eggs, new potatoes, green beans, tomatoes, olives and anchovies in a sharp Dijon dressing.
Ingredients
- 300g new potatoes, scrubbed
- 200g fine green beans, trimmed
- 4 eggs
- 1 little gem lettuce, leaves separated
- 4 ripe tomatoes, quartered
- 1 small red onion, thinly sliced
- 2 x 145g tins tuna in olive oil, drained
- 12 black olives (Niçoise or Kalamata)
- 8 anchovy fillets in oil, drained
- Small handful fresh basil leaves
- For the dressing: 5 tbsp extra virgin olive oil
- For the dressing: 2 tbsp red wine vinegar
- For the dressing: 1 tsp Dijon mustard
- For the dressing: 1 small clove garlic, crushed
- Salt and black pepper to taste
Method
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Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain, cool slightly and cut in half.
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Boil the green beans in salted water for 3 minutes, then drain and cool under cold running water.
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Boil the eggs for 7 minutes for a just-set yolk, then cool in cold water, peel and quarter.
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Whisk the dressing ingredients together in a small bowl until emulsified and season to taste.
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Toss the potatoes and beans with half of the dressing. Arrange the lettuce on a large platter, then add the potatoes, beans, tomatoes and red onion.
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Flake the tuna over the top, then add the eggs, olives and anchovies. Scatter with basil and drizzle over the remaining dressing just before serving.