Niçoise salad
By not-recognized
Published on 13 October 2022
Nutty in flavour and beautifully buttery; in-season potatoes are the star of this classic summer salad.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 250 g of cherry tomatoes
- 4 m&s british free range eggs
- 320 g of tuna in sunflower oil
- 2 small lettuces
- 400 g of baby potatoes
- 250 g of fine beans
- 75 ml of balsamic dressing
Method
Step 1
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Boil the potatoes for 15-20 mins, until tender. Drain and leave until cool enough to handle.Step 2
Put the tomatoes on a baking sheet and roast on the top shelf of the oven for around 15 mins, until softened and starting to colour.Step 3
Boil the green beans for 3-4 minutes. Drain, then plunge in ice-cold water. Drain again and pat dry with kitchen paper.Step 4
Next, boil the eggs. Bring a pan of water to a simmer and carefully add the eggs using a spoon. Bring the water back to a simmer, then remove the eggs after 6 minutes for a jammy yolk.Step 5
Plunge the eggs into cold water until cool enough to touch and then carefully peel.Step 6
Cut the potatoes into quarters and flake the tuna into large chunks.Step 7
Chop the sweet romaine into 2-3cm thick slices. Add to a bowl with the green beans and toss in the balsamic dressing.Step 8
Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes and tuna chunks. Quarter the boiled eggs and place on top to finish.