Friday , September 18 2020
Salad Niçoise 1

Salad Niçoise

Recipe by Poppy Everitt
Find Poppy on Instagram  @onmydinnertable | @onyourdinnertable

“This salad is inspired by the classic Tuna Niçoise but I set myself the challenge of using vegetables entirely from my grandparent’s garden in Brancaster in North Norfolk for the salad base, so some substitutions for the traditional ingredients have been made.”

Serves Two

INGREDIENTS

For the salad
450g of new potatoes, halved or quartered depending on the size.
2 small Little Gem lettuces (1 large head of Romaine would be fine)
1 cucumber, top and tailed, halved lengthways and the seeds removed with a spoon
4 large tomatoes, cut into eights
10 large runner beans, top and tailed and diagonally sliced so they are around 3cm long

12 black or green pitted olives
2 x 185g tins of tuna in spring water
10 anchovy slices
2 large free range eggs

For the dressing
4tbsp of olive oil
1tbsp of wholegrain mustard
1tbsp of white wine vinegar
Pinch of salt

Method
Bring a saucepan of salted water to the boil, and add the potatoes and boil for 10-15 minutes. Once cooked, remove from the saucepan and place in cold water until ready to serve.

Boil two eggs for 8 minutes, this will leave the yolks soft but not runny. If you prefer a well-cooked yolk, leave in for 10 minutes, or if you would like a runny yolk, cook for 6 minutes. Plunge the eggs in icy cold water once done to stop the cooking process and allow to cool.

Bring a small saucepan of water to the boil and add the runner beans, cook for 3 minutes so the beans retain a crunch, if you prefer them softer cook for a further 2 minutes. Drain and place in cold water to stop the cooking process and allow to cool.

Slice the lettuce, cucumbers (they should be the shape of crescent moons) and tomatoes, and combine in a serving dish. Drain the runner beans and potatoes, add these to the bowl and toss with the salad, then add the tuna, anchovies and olives. Peel and halve the boiled eggs and place these on top.

Make the dressing by combining the oil, vinegar, mustard and salt in a bowl, use a fork to help separate the mustard grains. Drizzle over the top of the salad and it’s ready to go.

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