Warm Salad Niçoise
This is a wonderful tasty dish. I love the warmth of the ingredients combined with the crisp crunch of the lettuce leaves. If you are on a bigger budget you might use a tuna steak instead of tinned tuna.
3 medium eggs
6 baby new potatoes, halved
150g green beans
110g lettuce leaves
4 spring onions, chopped
500g tinned tuna, drained
2 tbsp olives or anchovies (optional)
For the dressing
6 tbsp olive oil
2 tbsp white wine vinegar
a squeeze of lemon juice
Place the eggs in a saucepan of boiling water and cook for 8 minutes.
Place the potatoes in a pan of water. Bring to the boil, cook for 5 minutes, then add the beans and cook for a further 5 minutes.
Meanwhile, put the lettuce leaves in some serving bowls, and sprinkle them with the spring onions.
Drain the potatoes and beans. Scatter the beans over the lettuce. Scatter the tuna onto the salad. Then add the cooked potatoes.
Drain the eggs and put them in cold water for 2 minutes to cool. Peel away the shells, then cut the eggs in half and add them to the salad.
Mix the dressing ingredients together and pour over the salad. Carefully arrange the olives or anchovies, if you’re using them, over the tuna. Add salt and pepper and serve.
Serving Suggestions Serve with a good hunk of warm bread.
Leftovers If the salad has been dressed, it doesn’t keep well at all and wilts very badly. Therefore, if it looks like you will have leftovers, get everyone to add their own dressing and then cover the remaining salad tightly and put it in the fridge to eat the next day.
Optional extras Olives and anchovies work very well here with the tuna. However, you could add whatever you like, such as tomatoes or cucumber. It’s a salad, so just chuck in the things you like.
Extracted from From Pasta to Pancakes: The Ultimate Student Cookbook by Tiffany Goodall (Quadrille, approx €9). Photography © Claire Peters.