Nicoise Salad

Posted on: July 18th, 2009 by admin No Comments

Eatpress had a little computer malfunction this week. So again, excuse our absence, we’re back to posting more often this week.


Sometimes when things are hectic (especially with moving) you don’t feel like cooking as much, or if you do- you can’t use the dirty stove at the new place yet as a cleaning day is in order first. Anyhow, eating out can become expensive and at times- a little unhealthy. So to counteract our more frequent consumption of burgers and fries and breakfasts out, here is an ever popular balanced salad, filling and with plenty of room for improvisation. We were making this salad a long time before we even knew the proper meaning of Nicoise.

  • 12 (about 650g) chat potatoes (little ones)
  • 400g green beans, topped
  • 4 eggs
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 2 tsp Dijon mustard
  • Pinch of sugar
  • 2 (about 200g each) tuna steaks OR 2 small tins of tuna
  • (vegetarians try using a little fried haloumi instead of tuna)
  • 2 baby cos lettuces
  • 1 x 275g pkt baby tomatoes, halved
  • 95g (1/2 cup) kalamata olives

Cook the potatoes in a saucepan of boiling water for 10 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board and cut them in half.

Place the beans in a pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil for 7 minutes. Drain and cool under cold running water. Peel and quarter.

Whisk together the oil, vinegar, mustard and sugar in a jug until combined. Season with salt and pepper.

Heat a frying pan over medium-high heat. Add the tuna steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Flake the tuna into large pieces.

Divide the potato, beans, egg, tuna, lettuce, tomato and olives evenly among serving bowls (traditionally you keep each ingredient separate on the plate- no tossing the salad). Drizzle over the dressing. Season with salt and pepper to serve.

Apparently the original version always included raw red capsicum (red pepper), shallots, and artichoke hearts instead of potatoes. But there is always a lot of debate about this salad. We reckon you should go crazy and add what you like.

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