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.
Number of servings : 4
Prep time: 15 minutes
Cooking time: 5 minutes
Type of meal : | Salads | Salads
Special diet :
150 g fresh or frozen green beans
1 medium orange capsicum (bell pepper)
2 potatoes, boiled the previous day and left unpeeled
1 medium head romaine 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
1¼ cup (50 g) black olives
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
- Cook beans in lightly salted water about 5 minutes or until crisp–tender. Drain and leave to cool. Cut into pieces.
- Halve capsicum and cut into strips. Peel potatoes; slice thinly. Tear lettuce leaves into strips. Mix beans, capsicum, potatoes, lettuce and tomato in a large bowl.
- To make vinaigrette, whisk oil, vinegar and garlic until combined; add salt and pepper to taste. Pour over salad.
- Break tuna into pieces with a fork. Place tuna, onion, eggs and olives on salad.