Nicoise salad
Course: SaladCuisine: DinnerDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories
300
kcalIngredients
12 (650g) small chat potatoes, halved
400g baby green beans, trimmed
250g grape tomatoes, halved
3/4 cup black olives
2 baby cos lettuce hearts, leaves separated, washed
4 hard-boiled eggs, peeled, quartered
3 anchovy fillets in oil, drained, halved lengthways (optional)
1 quantity niçoise dressing
NICOISE DRESSING
1/3 cup olive oil
1/3 cup Italian Red Wine Vinegar
1 tablespoon dijon mustard
Directions
- Make dressing: Whisk oil, vinegar and mustard in a jug. Season with salt and pepper.
- Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to the pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potatoes.
- Add tomato, olives, lettuce, egg and anchovies (if using) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper.
- Serve topped with the seared salmon
