Sunday, 7 September 2014

the Best Salad Nicoise

Salad Nicoise
A wonderful summer salad!  This dish is also just as delicious with large flakes of tinned tuna!

Serves 4
Prep time:  15 minutes
Cooking time: 15 minutes

12 new potatoes, halved
150g green beans, trimmed
1 red onion, peeled & finely sliced
250g cherry plum tomatoes, halved
12 black olives
2 baby gem lettuce, trimmed & torn into pieces
10 basil leaves
4 eggs, hard boiled & quartered
4 x 150g tuna steaks
2 tbsp extra virgin olive oil
Sea salt & freshly ground pepper

For the dressing:
150ml extra virgin olive oil
2 tsp Dijon Mustard
1 garlic clove, peeled & finely chopped
3 tbsp white wine vinegar
½ lemon, juice only
8 anchovy fillets, drained & chopped
1 tbsp capers
Sea salt & freshly ground pepper


1.  Bring to the boil a pan of salted water and add the new potatoes, boil for 6 minutes.  Add the beans and boil for a further 3-4 minutes until tender.  Drain the vegetables and place in a bowl of iced water.

2.  For the dressing, whisk together all the ingredients, season to taste.

3.  Place the green beans, potatoes, onions, tomatoes, olives, lettuce and basil into a large bowl.  Drizzle with the dressing and gently toss.

4.  Divide the salad between 4 plates and then add the boiled eggs.

5.  For the tuna steak, preheat a ridged griddle pan over a medium heat.  Brush the tuna steaks with the oil and season.  Sear the tuna for 1 ½ - 2 minutes on each side.  The centres will be slightly pink.

6.  Cut the tuna steak in half and arrange both halves on top of the salad. Enjoy!

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