Salad Niçoise

A classic recipe that's always well received.
 
salad nicoise

Recipe from: 10 January 2013
Preparation time: 10 min
Cooking time: 00:00
 
 

Ingredients

 
  • 10
    fresh green beans (top and tailed)
  • 1
    packet frilly lettuce
  • 1/2
    onion - finely chopped
  • 1
    handful
    baby tomatoes
  • 1
    packet pitted black olives
  • 1
    can
    anchovy fillets
  • 1
    can
    tuna in saltwater
  • 3
    hardboiled eggs - cut in quarters
  • 6
    baby potatoes - boiled and halved
Servings: Change Serving
 
 

Method

 
Place the lettuce, tomato and green beans (halved or quartered) in a large bowl. Season and drizzle with a good olive oil and toss until all the leaves are coated.

Place a handful of the salad mixture on a plate and add the remaining ingredients.

Serve with wholewheat bread and a creamy salad dressing of your choice.

Reprinted with permission of Snap, Sizzle and Cook. To see more recipes, click here.


 

Read more on: recipe  |  fish and seafood  |  summer  |  eggs  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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