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.
Hope you enjoy and please let me know if you have any questions.
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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
- ⅓ cup olive oil
- 1 clove of garlic, crushed
- Juice of 1 lemon
- 1 tbs dijon mustard
- Sea salt
- Freshly cracked pepper
Method
- Peel the kipfler potatoes and pop them in a pot to boil or steam until soft. (A fork should easily push through)
- Place the cooked potatoes into a large mixing bowl and drizzle with olive oil.
- Add to the cooked potatoes some salt, pepper, half the chives and parsley finely chopped, and toss to combine.
- Place the eggs in boiling water and cook (4 minutes for soft eggs or 6 minutes for hard eggs).
- Once cooked, remove the eggs from the pot and peel them straight away, cut in half and set aside.
- 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)
- Leave the beans for a minute or two then drain the water and set them aside.
- To make the vinaigrette dressing, place all dressing ingredients into a jar and shake vigorously. (Make sure the lid is on tightly!)
- Place the potatoes, tomatoes, cucumber, beans and olives into a serving bowl, then add the tuna, anchovies and eggs on top.
- Drizzle over the vinaigrette and sprinkle with fresh herbs. Voi la! A delicious Niçoise salad.
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