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.