Nicoise Salad can be as light as an entree or a full main meal.
All of the ingredients in this recipe can be substituted for cheaper options but this the specifics so you can change it to suit.
It is a fresh, delicious salad that can be enjoyed all year round!
Nicoise Salad
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesCalories
180
kcalTotal time
35
minutesA French classic with tuna, eggs, green beans, potatoes, and olives tossed in vinaigrette. Fresh, colorful, and perfect for lunch or light dinners.
Cook Mode
Keep the screen of your device on
Ingredients
12 Chat Potato
400 gram Green Beans-topped and tailed
4 Eggs
0.25 cup Olive Oil-extra virgin
0.25 cup Red Wine Vinegar
2 tsp Mustard
425 gram Tuna
2 Cos Lettuce
550 gram Truss Tomato-baby tomatoes, halved
0.5 cup Olives-Kalamata
0.5 tsp Salt
Directions
- Halve the potatoes and boil in a large saucepan of boiling water for 10 minutes or until just tender.
- Using a slotted spoon to transfer the potatoes to a bowl out of the heat.
- Place the beans in the pan and cook for 2-3 minutes or until bright green and tender crisp.
- Run under cold running water to stop the cooking process. Drain.
- Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat.
- Gently boil, uncovered, stirring occasionally, for 7 minutes.
- Drain and cool under cold running water. Peel and quarter.
- Whisk together the oil, vinegar, mustard and sugar in a jug until well combined.
- Season with salt and pepper.
- Flake the canned tuna into a bowl.
- Divide the potato, beans, egg, tuna, lettuce, tomato and olives evenly among serving bowls.
- Drizzle over the dressing.
- Season with salt and pepper to serve.
- Recipe Hints and Tips:
- Nicoise Salad is not suitable to freeze.
- Want more great salad ideas? Click Here for our Salad Recipe List!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…