Classic Salad Nicoise

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Preparation Time: 20 minutes | Cooking Time: 10 minutes | Freezable?: No

French bistro classic salad

  • 100g/4oz new potatoes
  • 1 medium egg
  • 50g/2oz trimmed green beans
  • 1 small romaine lettuce heart, leaves separated and washed
  • 4 cherry tomatoes, halved
  • 3 anchovies in olive oil, drained
  • 100g/4oz tuna steak in spring water, drained
  • 1 tbsp reduced-fat mayonnaise
  1. Bring a large pan of water to the boil. Add the potatoes and the egg and cook for 7 mins. Scoop the egg out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and egg in a colander under cold running water until cool and leave to dry.
  2. Peel the egg and cut into quarters. Arrange the lettuce leaves in a shallow bowl. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
  3. Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1/2 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

Add extra veg and salad dressing to make your Salad Nicoise even healthier

Did you know?…

that Nicoise is the French word for “in the style of Nice.” So, any dish that’s labelled Nicoise is in the cooking style of Nice on the south coast of France,  normally recipes that have black olives, tomatoes and anchovies.

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