Salade Niçoise

Recipe from: 1/11/2001 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 125
    g
    young green beans, toped and tailed
  • 250
    g
    baby potatoes, boiled in their jackets and halved
  • mixed lettuce leaves, broken into smaller pieces
  • 2
    hard-boiled eggs, shelled and quartered
  • 4
    tomatoes, quartered
  • 200
    g
    tuna in brine, drained and flaked
  • 12
    calamata olives, halved and stoned
  • 50
    g
    anchovy fillets, drained and thinly sliced
  • SALAD DRESSING
  • 65
    ml
    olive oil
  • 15
    ml
    white wine vinegar
  • 1
    clove garlic, peeled and crushed
  • 2
    ml
    Dijon mustard
  • salt and freshly ground black pepper
 

Method

 
Boil the beans in a little water until tender but still crisp. Drain and refresh in ice-cold water. Arrange all the salad ingredients on a large platter. To make the salad dressing, whisk all the ingredients together and moisten the salad with a little of the dressing. Serve the salad with crispy French bread and the remaining salad dressing on the side.
 

Read more on: fish/seafood
 

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