Easy

Cannellini bean nicoise salad with tapenade dressing

Name: Cannellini bean nicoise salad with tapenade dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 4 kipfler potatoes; 125g green beans, trimmed; 125g yellow beans, trimmed (or another 100g green beans); 4 heirloom (or truss) tomatoes, sliced; 400g can cannellini beans, rinsed; 1 bunch flat-leaf parsley, leaves picked; 1⁄4 cup (60ml) extra virgin olive oil; 2 tbs red wine vinegar; 1/3 cup (50g) pitted mixed olives, nely chopped; 1⁄2 garlic clove, finely grated

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Cannellini bean nicoise salad with tapenade dressing

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by Silvia Colloca

Cook and author

Nov 14, 2016

A heartier twist on the nicoise, using a can of Cannellini beans as the hero.

4 eggs, at room temperature
4 kipfler potatoes
125g green beans, trimmed
125g yellow beans, trimmed (or another 100g green beans)
4 heirloom (or truss) tomatoes, sliced
400g can cannellini beans, rinsed
1 bunch flat-leaf parsley, leaves picked

Olive tapenade dressing

1⁄4 cup (60ml) extra virgin olive oil
2 tbs red wine vinegar
1/3 cup (50g) pitted mixed olives, nely chopped
1⁄2 garlic clove, finely grated

Method

1.

For the olive tapenade dressing, combine all ingredients, season and set aside. Bring a saucepan of water to the boil over high heat then lower in the eggs and cook for 61⁄2 minutes. Rinse under cold water to stop the cooking. Set aside.
2.

Peel potatoes and place in a saucepan of cold water. Bring to boil over medium- high heat and cook for 8 minutes or until almost tender.
3.

Add the beans and cook for a further 2 minutes until tender. Drain, cool and slice potato into rounds. Place beans and potato in a bowl with the parsley and toss with a little dressing.
4.

Serve with tomatoes, eggs and extra dressing.