Nicoise Salad
Easy and delicious, whip up this salad in no time!
Serves
4
Prep
10 mins
Cook
10 mins
Method
-
Begin by boiling the potatoes until tender. Once cooked, drain and set aside.
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In a pot of boiling salted water, blanch the green beans until just tender, about 2 minutes. Drain and transfer to an ice bath to cool. Halve the beans and set aside.
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To make the dressing, whisk together olive oil, lemon juice and dijon mustard in a small bowl until combined. Set aside.
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In a large bowl combine potatoes, green beans, olives, cherry tomatoes, butter lettuce and anchovy fillets (if using). Add in the tuna and pour over the dressing; toss gently to combine all ingredients evenly throughout the salad.
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Serve chilled or at room temperature with extra lemon wedges and freshly ground black pepper. Enjoy!
Ingredients
- For the salad:
- 2 potatoes, cut into small cubes
- ½ cup green beans, blanched and halved
- ¼ cup black olives
- 10 cherry tomatoes, halved or quartered
- ½ head butter lettuce, washed and roughly chopped
- 4 anchovy fillets (optional)
- 1 can tuna in water, drained and flaked
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
