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Classic nicoise salad

Name: Classic nicoise salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 eggs; 100g new potatoes; 100g green beans, trimmed, halved; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 2 garlic cloves, finely; Pinch of caster sugar; 100ml extra virgin olive oil; 2 baby cos lettuces, leaves separated; 6 anchovy fillets, halved lengthways; 12 nicoise or other small black olives; 1/4 cup chopped flat-leaf parsley

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by Sarah Hobbs

Recipe writer and editor

Oct 03, 2015

Create this vintage French salad with its delicious mix of potato, egg and olives.

4 eggs
100g new potatoes
100g green beans, trimmed, halved
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, finely
Pinch of caster sugar
100ml extra virgin olive oil
2 baby cos lettuces, leaves separated
6 anchovy fillets, halved lengthways
12 nicoise or other small black olives
1/4 cup chopped flat-leaf parsley

Method

1.

Place eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into iced water and leave to cool.
2.

Meanwhile, place potatoes in a pan of cold salted water and bring to the boil. Simmer for 10 minutes or until tender, adding beans in the final 2 minutes of cooking. Drain and refresh beans in iced water. When potatoes are cool enough to handle, halve or quarter, if large.
3.

For dressing, whisk vinegar, mustard, garlic, sugar, sea salt and freshly ground black pepper in a small bowl. Gradually add the oil, whisking until thick.
4.

Peel eggs and cut into quarters. Place lettuce in a bowl with egg, potatoes, beans, anchovies, olives and parsley.
5.

To serve, pour over the dressing and gently toss to combine.