Niçoise Salad {Easy French Classic}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Garlic clove (Crushed)
- 1 tbsp Dijon mustard
- 1 Lemon (Juice only)
- 6 tbsp Olive oil
- 400 g Salad potatoes (Halved)
- 100 g Green beans
- 4 Eggs
- 2 Little gem lettuce (Torn into large pieces)
- 100 g Black olives
- 3 Tomatoes (Cut into wedges)
- 300 g Tuna (This is drained weight | See notes)
Method
- Whisk the dressing ingredients together, season to taste then set to one side.
- Bring a pan of salted water to the boil and cook the salad potatoes for 15 minutes or until tender, adding the green beans in for the last 4 minutes of cooking. Drain and leave to one side to cool.
- Boil the eggs for 6 minutes then run under a cold tap to stop the cooking.
- Arrange the ingredients onto a serving platter finishing with the peeled and halved eggs and tuna chunks, then spoon over the dressing and serve.