Nicoise-style Salad Platter
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the dressing
- 2 shallots (very finely chopped)
- 3 Tbsps white wine vinegar
- 1 Tbsp whole-grain Mustard
- 7 Tbsps extra virgin olive oil
- salt
- peppers
- For the salad
- 14 ozs new potatoes
- 7 ozs Green beans
- 8 ozs cherry Tomatoes (halved)
- 7 ozs canned Tuna (drained of oil & flaked)
- 1 cup pitted black olives
- 4 canned Anchovy (sliced thinly into strips)
- 4 hard-boiled eggs (quartered)
- 1 small Lettuce (torn)
- salt
- freshly ground Black pepper
- To garnish
- flat-leaf parsley
Preparation steps
1.
For the dressing: mix the ingredients together and season with salt and pepper
2.
Bring a large pan of salted water to a boil and cook the potatoes until tender. Drain well and set aside. Cut the potatoes into halves or quarters if they are large.
3.
Blanch the beans in salted boiling water for 5 minutes, drain and refresh in cold water. Pat dry with kitchen paper.
4.
While the potatoes are still slightly warm, combine all the ingredients and toss in the dressing. Garnish with a few flat-leaf parsley leaves.
