Salad Niçoise – A Healthy Summer Recipe
Salad Niçoise originally came from the beautifully sunny area of southern France, Nice. You’d traditionally serve it on a large plate or platter and it’s known for including tomatoes, olives, boiled eggs and tuna. This recipe adds to the original delicious recipe, by including new potatoes and green beans – ideal for a nice and filling, but healthy evening meal on a hot day.
For the Salad
- Tuna (fresh steak or drained can)
- 4 Salad tomatoes, sliced into quarters
- 2 Eggs
- 6 new potatoes
- 100g fresh green beans
- A handful of good quality black olives
- A few fresh coriander sprigs
- Pepper to taste
For the Dressing
- ½ garlic clove, crushed
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Cook the eggs for 8 minutes (or less if you like a softer middle), allow to cool and then remove the shell. Slice into quarters.
Cut the new potatoes in half and then boil in slightly salted water for 10-15 minutes until they’re cooked through, but not mushy. Boil the fresh green beans in slightly salted water for 5 minutes. Drain both the potatoes and green beans and allow to cool completely.
If you’re using a fresh tuna steak, lightly drizzle with oil and then cook on a heated frying pan for 1-2 minutes on each side. Allow to cool and then gently pull apart with two forks.
Make the dressing by mixing all the ingredients and adding a pinch of salt to taste.
Assemble your delicious salad by adding all the ingredients (other than the coriander and pepper) in a big bowl and then tossing it all in the dressing. Finally, dot around sprigs of coriander and a few twists of pepper to finish the effect. Enjoy!
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