Main Courses Recipes - Salad Nicoise Recipe

Ingredients

• 4 eggs

• 450g/1lb baby new potatoes

• 225g/8oz green beans (topped and tailed)

• 6 artichoke hearts in oil (drained)

• 350g/12oz mixed salad leaves

• 4 tomatoes (cut into wedges)

• 400g/14oz canned tuna (drained and separated into chunks)

• 1 red pepper (cut into strips)

• 1 tablespoon capers, rinsed and drained

• 10 black olives

• 1 tablespoon chopped fresh tarragon 

For the dressing:

• 1 garlic clove (crushed)

• 3 teaspoons Dijon mustard

• 2 anchovy fillets in oil (drained and finely chopped)

• 50ml/2fl oz white wine vinegar

• 125ml/4fl oz olive oil

• Salt and pepper

Serves 4-6

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Method:

1. Fill a pan with cold water and gently add the eggs. Bring to the boil, then reduce the heat and simmer for 6 minutes. Drain and plunge the eggs in cold water to stop the cooking process. Peel and cut into wedges.

2. Steam or boil the potatoes for 10 minutes. Drain, cool and cut into thick slices. Place the beans in a pan of boiling water, return to the boil for 2 minutes, then drain and rinse under cold water. Chill in a bowl of iced water. Halve or quarter the artichokes.

3. Arrange the salad leaves on a serving platter or individual plates. Top with the potato, beans, tomato, artichoke, tuna, egg and red pepper. Sprinkle with the capers and  olives.

4. For the dressing, use a blender or food processor or whisk to mix the garlic, mustard, anchovies and vinegar until smooth. Gradually add the oil and blend until smooth. Season with salt and pepper and drizzle over the salad. Sprinkle with tarragon.