Niçoise Salad

February 18 2015
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Hi there friends, hope you are having a fabulous week! I am currently enjoying a 'sun, sand and sea' holiday on the Sunshine Coast of Australia, just perfect! The last couple of weeks I've enjoyed many long walks, relaxing by the pool with a perfect ocean view, getting lost in a great book, exploring the coastline, visits to the farmers market and eating too much gelato (pink grapefruit sorbet, yum!).

This week, I'm excited to share with you one of my favourite salad recipes, my Niçoise salad. This recipe is jam packed with lots of goodies... fresh tomatoes, tinned tuna*, hard boiled eggs, olives, anchovies, cooked kipfler potatoes and green beans. It's a meal in itself, and perfect for lunches, picnics and large gatherings. 

Fresh and quality produce is key to perfecting this simple dish. 

*I like to source a good quality tinned tuna and I find 'Sirena Tuna' to be the best in Australia.

Enjoy!


 

 

PS: You can find this, and over 40 other amazing recipes inside my recipe eBook - ‘Morning, Noon & Night’ which can be downloaded here for FREE! ☺

 

Niçoise Salad  |  Gather & Feast

Ingredients

GF, RSF
50 mins
6 - 8

Salad

  • 1 Lebanese cucumber, sliced diagonally
  • 10 small truss tomatoes
  • 200g canned tuna, drained (in Australia I use ‘Sirena’)
  • 8 anchovies
  • 100g kalamata olives
  • 500g small kipfler potatoes
  • 6 free range eggs
  • A bunch of fresh chives
  • A bunch of fresh parsley
  • 2 handfuls fresh green beans
  • Olive oil
  • Sea salt
  • Freshly cracked pepper


Dressing

  •  cup olive oil
  • 1 clove of garlic, crushed
  • Juice of 1 lemon
  • 1 tbs dijon mustard
  • Sea salt
  • Freshly cracked pepper 

Method

  1. Peel the kipfler potatoes and pop them in a pot to boil or steam until soft. (A fork should easily push through)
  2. Place the cooked potatoes into a large mixing bowl and drizzle with olive oil.
  3. Add to the cooked potatoes some salt, pepper, half the chives and parsley finely chopped, and toss to combine.
  4. Place the eggs in boiling water and cook (4 minutes for soft eggs or 6 minutes for hard eggs).
  5. Once cooked, remove the eggs from the pot and peel them straight away, cut in half and set aside.
  6. Place the beans in a bowl and pour some boiling water over them. (I prefer this method, rather than cooking them, as it keeps the beans crunchy)
  7. Leave the beans for a minute or two then drain the water and set them aside.
  8. To make the vinaigrette dressing, place all dressing ingredients into a jar and shake vigorously. (Make sure the lid is on tightly!)
  9. Place the potatoes, tomatoes, cucumber, beans and olives into a serving bowl, then add the tuna, anchovies and eggs on top.
  10. Drizzle over the vinaigrette and sprinkle with fresh herbs. Voi la! A delicious Niçoise salad.

Free Resources

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