Nicoise Salad
Nicoise Salad is filling and is great for cool autumn nights. It consists of Tuna, boiled potatoes and eggs with lettuce, tomato red onion and olives. The vinaigrette dressing and capers or anchovies add an amazing flavour. It’s a good way to give your body a break from meat during the week. This salad is NOT boring!
You can make it with fresh Tuna lightly seared, canned Tuna is just as good and is less expensive.
Nicoise Salad
This salad is a great way to get some fish into your diet. The potatoes and egg provide the bulk to fill you up and the dressing gives the salad a fantastic zing. It is the perfect salad for a cool autumn night and is brilliant for lunches.
Servings: 6 people
Equipment
- Medium Jar with lid
- Small bowl
- Can opener
- Measuring Cup
- 2 x Medium Pots
- Slotted Spoon
- Salad Bowl & Serving Servers
Ingredients
Vinaigrette
- ⅓ cup Lemon juice or red wine vingarette use lemon jiuce if you find red wine vinegar to be overpowering
- ¾ cup Extra virgin olive oil
- 1 tsp Dijon mustard
- 1 stalk Sping onion finely chopped
- 2 tsp Oregano, dried
- 1 tsp Thyme, dried
- Pinch of Salt and pepper
Salad
- 1 lrg Can of Tuna drained
- 6 Hard boiled eggs peeled and halved
- 6 Boiled Potatoes halved
- Salt and pepper to season
- 1 head Cos Lettuce torn into pieces
- 250 g Cherry tomatoes cut in half
- 1 sml Red onion thinly sliced
- 1 lrg Bunch of green beans trimmed and cut to 10 cm lengths
- 12 Black Olives pitted
- 10 Capers (optional)
- 5 Anchoives (optional)
Instructions
Vinaigrette
- Add all ingredients to the jar, screw on the lid and shake until blended. Set aside
- Put the sliced onions a small bowl and add a little of the vinaigrette, this will take some of the 'bite' out of the onion.
Salad
- Add the potatoes to a large pot of water add a pinch of salt and bring to the boil. Lower the heat to a simmer (bubbles lighly breaking the surface). Cook for 10 to 12 minutes or so, until the potatoes, are cooked. Test the potatoes are ready by gently pressing a fork into a potato, it should go in easily. Drain and set aside to slightly cool.
- Boil the eggs
- Once the potatoes are cool enough to touch, cut the them in half and pour over a ¼ cup of the vinaigrette.
- Assemble all of the ingredients into a large salad bowl and serve.
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