Salad Nicoise

Salad Nicoise

Preparation time:

Cooking time:

Serves: 2

Ingredients:

  • 200 g baby potatoes
  • 30 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 125 g fine green beans, topped and tailed
  • 1 pillow pack mixed green lettuce leaves
  • 2 x 170 g cans solid tuna in oil, drained
  • 3 large eggs, hard boiled
  • 100 g cherry tomatoes, halved
  • 125 ml pitted black olives
  • ½ a red onion, thinly sliced
  • 60 – 80 ml SAFARI French Dip & Dress Vinaigrette
  • 30 ml freshly chopped parsley
  • 1 avocado, sliced (optional)

Method:

  1. Boil the potatoes in salted boiling water until just soft.
  2. Drain and cut in half.
  3. Heat the olive oil and fry the potatoes, cut side down until golden.
  4. Drain, season to taste and set aside.
  5. Cook the green beans in salted boiling water for 2 minutes.
  6. Drain and plunge in ice-cold water. Drain and set aside.
  7. Toss the lettuce in about 45 – 60 ml vinaigrette.
  8. Arrange on 2 plates.
  9. Arrange the potatoes on the plate.
  10. Toss the green beans, tomatoes, olives and onion in more dressing and divide between the plates.
  11. Top with tuna, halved hard-boiled eggs and avocado (if using).
  12. Sprinkle with parsley.

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