Salad Nicoise

Recipe from: 1/1/1994 12:00:00 AM
Ingredients 19
Servings 1


Serving Change
  • 3
    medium potatoes
  • 180
    French green beans, topped and tailed
  • 185
    flaked tuna
  • 1
    large onion, finely chopped
  • 100
    leftover ham or turkey, shredded
  • 30
    mixed, fresh herbs, finely chopped
  • 1
    English cucumber
  • black olives, stoned and halved
  • 3
    medium tomatoes, skinned
  • anchovy fillets, finely sliced
  • 3
    eggs, hard-boiled
  • 45
    lemon juice
  • 15
    white wine vinegar
  • 15
    French mustard
  • 75
    olive oil or sunflower oil
  • salt and freshly ground black pepper
  • 1
    bunch of Italian flat-leaf parsley
  • black pepper and lemon wedges to serve


1. Scrub and boil potatoes until tender; drain, peel and set aside to cool. Blanch beans for 4 to 5 minutes, drain and refresh in cold water, set aside. 2. Place flaked tuna in a large mixing bowl; add onion, shredded ham or turkey and fresh herbs. Toss gently with two forks until well combined. Place tuna mixture on a large oval serving platter. 3. Prepare French dressing: In a small bowl, combine lemon juice and vinegar and mustard. Whisk oil gradually into lemon juice. Season with salt, black pepper and chopped parsley. Moisten tuna mixture with some dressing. 4. Slice potatoes thickly and arrange a layer over tuna mixture: drizzle over more dressing. Peel and thinly slice cucumber, arrange another layer over potatoes. Quarter tomatoes and arrange around the platter. Place a layer of French beans over the cucumber and drizzle over more of the dressing. 5. Arrange a fine lattice of anchovy fillets over the beans, and place halved olives in-between. Halve or quarter eggs with a sharp knife dipped into hot water, and arrange around the edge of the platter. Serve remaining dressing separately with black pepper, lemon wedges and a chewy baguette.

Read more on: fish/seafood

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