Warm Salad Nicoise

warm salad nicoise


300g potatoes, peeled and cut into large chunks
300g green beans, trimmed
½ cup extra-virgin olive oil
2 tsp mustard
2 tbsp good-quality red-wine vinegar
1 cup black olives
some anchovies
1 cup picked parsley leaves
500g tuna fillets
4 tbsp olive oil
salt and pepper to season
4 eggs


Place potatoes in a pot, cover with water and bring to the boil. Remove from heat when tender. Drain and set aside.

Blanch beans in boiling water for a minute, then drain.

Make the dressing by mixing oil, mustard and vinegar. Place potatoes and beans in a large bowl and drizzle dressing over the top. Add olives, anchovies and parsley and toss to combine.

Drizzle tuna with olive oil, season with salt and pepper and cook on a hot grill for a few minutes on each side.

Remove and rest, lightly covered.

Bring a small pot of water to the boil, add eggs and cook for four minutes, for soft-boiled centres. Drain and peel.

To assemble the salad, slice the tuna and place on top of the warm, dressed potatoes. Gently break the egg and add to the salad.

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