Salad niçoise

Salad niçoise


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Use your leftover potatoes to make this classic French salad. The thinly sliced potatoes are combined with orange capsicum, lettuce, green beans, tuna, and a vinaigrette dressing.

Lynn Lewis

Serves: 4 

  • 150g fresh or frozen green beans
  • 1 medium capsicum
  • 2 whole potatoes, boiled and left unpeeled
  • 1 medium head cos or any green lettuce
  • 1 large tomato, cut into wedges
  • 1 can (185 g) tuna, in oil or water–packed, drained
  • 1 medium red onion, thinly sliced
  • 4 medium eggs, hard–boiled, quartered
  • 1⁄3 cup (50 g) black olives
  • vinaigrette
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Blanch beans in lightly salted boiling water about 2 minutes. Drain and leave to cool. Cut into pieces.
  2. Halve capsicum and cut into strips. Peel potatoes and slice. Tear lettuce leaves into strips. Mix beans, capsicum, potatoes, lettuce and tomato in a large bowl.
  3. To make vinaigrette, whisk oil, vinegar and garlic until combined; add salt and pepper to taste. Pour over salad.
  4. Break tuna into pieces with a fork. Place tuna, onion, eggs and olives on salad.

a bite of history

Salad niçoise, from Nice, France, is one of many classics open to interpretation, with olives, potatoes, green beans and a vinaigrette dressing regarded as essential. Some say that the salad should be served on a bed of lettuce; others favour tomatoes as the base. Some simply toss all the ingredients together.

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