Entertaining

Nicoise salad

Name: Nicoise salad recipe
Yield: 5
Ingredients: 600g desiree potatoes, cut into 3cm chunks; 2 gem lettuces, leaves separated; 200g green beans, blanched then refreshed, halved lengthways; 400g sashimi-grade tuna, cut into 1cm pieces (substitute good-quality canned tuna); 12 marinated white anchovies (boquerones); 300g cherry tomatoes, halved; 6 soft-boiled eggs, halved; Chopped chives & chervil sprigs, to serve; 1 garlic clove, crushed; 2 tbs red wine vinegar; 2 tsp Dijon mustard; 2 tbs finely chopped chervil; 2 tbs finely chopped tarragon; 1/3 cup (80ml) extra virgin olive oil

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https://healthimprovements.info/recipes/nicoise-salad-recipe/5g06ntl0 — Nicoise salad

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by Phoebe Wood

Jan 08, 2020

This classic salad has been revived by Phoebe Wood, and the herby dressing will have your guests coming back for seconds.

600g desiree potatoes, cut into 3cm chunks
2 gem lettuces, leaves separated
200g green beans, blanched then refreshed, halved lengthways
400g sashimi-grade tuna, cut into 1cm pieces (substitute good-quality canned tuna)
12 marinated white anchovies (boquerones)
300g cherry tomatoes, halved
6 soft-boiled eggs, halved
Chopped chives & chervil sprigs, to serve

Herby dressing

1 garlic clove, crushed
2 tbs red wine vinegar
2 tsp Dijon mustard
2 tbs finely chopped chervil
2 tbs finely chopped tarragon
1/3 cup (80ml) extra virgin olive oil

Method

1.

For the salad dressing, whisk all the ingredients together in a bowl and season.
2.

Place potato in a saucepan of cold salted water and bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain and cool completely. Toss potatoes with half of the dressing.
3.

Arrange potatoes, lettuce, beans, tuna, anchovies, tomato and egg on serving plates. Drizzle with remaining dressing and season well. Top with chives and chervil. Serve immediately.