Salade Niçoise

Name: Salade Niçoise
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 125.00 g green beans trimmed; 250.00 g baby potatoes boiled, halved; lettuce; 2.00 eggs hard-boiled, quartered; 4.00 tomatoes quartered; 200.00 g tuna tinned in brine, drained; 12.00 olives calamata, pitted, chopped; 50.00 g anchovy fillets sliced; 65.00 ml fresh chillies 573; 15.00 ml vinegar white wine; 1.00 garlic cloves, peeled and crushed; 2.00 ml Dijon mustard; sea salt and freshly ground black pepper

0 serving

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (13)

125.00 g	green beans — trimmed
250.00 g	baby potatoes — boiled, halved
	lettuce
2.00	eggs — hard-boiled, quartered
4.00	tomatoes — quartered
200.00 g	tuna — tinned in brine, drained
12.00	olives — calamata, pitted, chopped
50.00 g	anchovy fillets — sliced

SALAD DRESSING

65.00 ml	fresh chillies — 573
15.00 ml	vinegar — white wine
1.00	garlic — cloves, peeled and crushed
2.00 ml	Dijon mustard
	sea salt and freshly ground black pepper

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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.