Categories
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Salad Nicoise |
Tips: Made with the freshest of seasonal
ingredients, this classic Provencal salad
makes a simple yet unbeatable summer
dish. Serve with warm country-style
bread for a nutritious and sustaining
main meal.
Opinions vary on whether Salad Nicoise
should include potatoes or not, but, if
you like, include a handful of small
cooked new potatoes for a more
substantial salad.
Fresh tuna can be expensive, so buy it
when it is on special offer. Alternatively,
you could use a 9 oz can of tuna
instead. Simply drain the canned fish in
a sieve (strainer) and flake the flesh
with a fork.
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Yield:4
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INGREDIENTS: |
| 4 oz |
green beans, trimmed and cut in half |
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| 4 oz |
mixed salad leave |
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| 1/2 |
small cucumber, thinly sliced |
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| 4 |
ripe tomatoes, quartered |
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| 2 oz can |
anchovies, drained |
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| 4 |
eggs, hard-boiled |
|
| 1 |
tuna steak, about 6 oz |
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| 1/2 |
bunch of small radishes, trimmed |
|
| 1/2 cup |
small black olives |
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| 6 tbsp |
extra virgin olive oil, plus extra for brushing |
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| 1 tbsp |
white wine vinegar |
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salt and ground black pepper, to taste |
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FOR THE DRESSING |
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| 2 |
garlic cloves, crushed |
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DIRECTIONS:
- To make the dressing, whisk together 6 tbsp of the olive oil, the garlic and the vinegar in a bowl and season to taste with salt and pepper. Alternatively, shake together in a screw-top jar. Set aside.
- Cook the green beans in a pan of boiling water for 2 minutes, until just tender, then drain.
- Mix together the salad leaves, sliced cucumber, tomatoes and green beans in a large, shallow bowl. Halve the anchovies lengthways and shell and quarter the eggs.
- Preheat the grill (broiler). Brush the tuna with olive oil and sprinkle with salt and black pepper. Grill (broil) for 3-4 minutes on each side until cooked through. Cool, then flake with a fork.
- Sprinkle the flaked tuna, sliced anchovies, quartered eggs, radishes and olives over the salad. pour over the dressing and toss together lightly to combine. Serve immediately.
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