The salad nicoise is one of my absolute favourite salads. I have often made this for a lunch at work. Just serve with some crusty bread.
- 2 eggs, hard-boiled and cut into wedges
- 6 small waxy potatoes
- 75 gr untrimmed green beans
- 100 gr lettuce leaves
- 8 cherry tomatoes, washed and halved
- 24 or 60 gr black olives, pitted
- 2 teaspoon capers
- 150 gr (weight, once drained) tuna
- 4 anchovies
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon lemon juice
- 75 ml olive oil
I like to do this step the night before, as the ingredients are then cold when I’m ready to make the salad, however this isn’t necessary. In a pan of boiling water, simmer the potatoes in salted water for 15 minutes, until cooked. Cut these into cubes and toss in 1 tablespoon of olive oil. Cook the green beans, once halved, in the same water for 3 minutes. Drain.
To make the vinaigrette, whisk together all the ingredients, except the olive oil. Then very slowly add the oil while whisking until all smooth.
On two large plates or bowls, place the lettuce all over. Then scatter the remaining ingredients over the lettuce leaves. Pour the vinaigrette over the top of the salad nicoise and enjoy