Salad Nicoise recipe
information
This makes a delicious lunch, dinner party appetizer or buffet salad, with crispy French bread.
ingredients
450 g (1 lb) potatoes, boiled
250 g (8 oz) green beans, fresh or frozen
200 g (7 oz) can tuna fish, drained
150 ml (1/4 pt) Vinaigrette
4 tomatoes, skinned and sliced
1/4 cucumber
2 hard-boiled eggs
12 black or green olives, stones removed
6 anchovy fillets, cut into thin slices
small cherry tomatoes to garnish
250 g (8 oz) green beans, fresh or frozen
200 g (7 oz) can tuna fish, drained
150 ml (1/4 pt) Vinaigrette
4 tomatoes, skinned and sliced
1/4 cucumber
2 hard-boiled eggs
12 black or green olives, stones removed
6 anchovy fillets, cut into thin slices
small cherry tomatoes to garnish
method
Cook the potatoes in their skins until tender. Remove the skins and dice finely. Cook the beans in a small amount of boiling water for about 6 minutes. Frozen beans can be used; cook as directed on the packet.
Mix the potatoes, beans and half the tuna fish with three-quarters of the Vinaigrette.
Arrange the sliced tomatoes on the bottom and around the bowl, arrange thinly sliced cucumber on top, and sprinkle with a little Vinaigrette. Place a few chunks of tuna fish on the tomato and cucumber.
The eggs may be cut into slices or wedges and can be used on top as a garnish or arranged to make a bed for the beans, potatoes and tuna fish mixture.
Arrange the fish mixture in the middle and arrange the anchovies in a diamond-shaped pattern on the beans, decorating each space with an olive. Pour over any remaining dressing.
Mix the potatoes, beans and half the tuna fish with three-quarters of the Vinaigrette.
Arrange the sliced tomatoes on the bottom and around the bowl, arrange thinly sliced cucumber on top, and sprinkle with a little Vinaigrette. Place a few chunks of tuna fish on the tomato and cucumber.
The eggs may be cut into slices or wedges and can be used on top as a garnish or arranged to make a bed for the beans, potatoes and tuna fish mixture.
Arrange the fish mixture in the middle and arrange the anchovies in a diamond-shaped pattern on the beans, decorating each space with an olive. Pour over any remaining dressing.
serving amount
serves 4
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