Salad Nicoise
Ingredients
- 500 g small new potatoes
- 200 g trimmed green beans
- 4 medium eggs
- 2 Little Gem lettuce hearts
- 250 g cherry o tomatoes, halved
- 75 g Black Pitted Olives
- 200 g can Tuna Steak in Olive Oil
- 1 pack fresh basil
- For the Dressing
- 1 tsp dijon mustard
- 1 clove garlic, finely chopped
- 2 tbsp red wine vinegar
- 6 tbsp e olive oil
- 1 pinches salt and freshly ground black pepper
- Place the potatoes in a pan of cold water,bring to the boil and simmer until tender.Remove with a slotted spoon . Add the beans to the water and cook for a further 5 minutes. Drain and refresh the vegetables under cold running water. Pat dry with kitchen paper.
- Meanwhile, boil the eggs in a separate pan for 7 minutes. Drain then cool the eggs under cold running water, peeling when they are cold enough to handle. Keep chilled until ready to use. Cut each lettuce into wedges, rinse and drain.
- For the dressing, whisk together the mustard, garlic, vinegar and seasoning. Gradually whisk in the oil until the dressing thickens slightly.
- Place the potatoes, beans, lettuce, tomatoes and olives in a large salad bowl. Add three-quarters of the dressing and toss well. Drain the tuna and break into large pieces, quarter the eggs and arrange over the salad. Drizzle with the remaining dressing, scatter with torn basil leaves and serve.
