Salad niçoise

Recipe from: 10/3/2002 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 500
    g
    baby potatoes
  • 125
    g
    young green beans, halved
  • 24
    cherry tomatoes, halved
  • 410
    g
    can artichoke hearts, halved
  • 18
    black olives
  • 50
    g
    anchovy fillets, soaked in milk then drained
  • 30
    ml
    capers, rinsed
  • 200
    g
    tuna
  • 6
    basil leaves
  • 30
    ml
    chopped fresh parsley
  • 3
    hard-boiled eggs, quartered
  • DRESSING
  • 75
    ml
    olive oil
  • 30
    ml
    wine vinegar
 

Method

 
Cook the potatoes for 7 to 9 minutes in boiling salted water.
Add the beans and cook for another 3 minutes or until the vegetables are just tender.
Drain and rinse under cold running water.
Place in a large dish along with the tomatoes, artichoke hearts, olives, anchovies, capers and tuna.
Mix the oil and vinegar for the dressing and drizzle over the ingredients.
Add the basil, parsley and hard-boiled eggs and toss gently.
 

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