Winter Nicoise salad
A traditional French dish from Nice in the south of France (hence its name Nicoise — pronounced ‘nee-swah’). It usually has beans in it, but seeing it’s winter I’ve replaced them with some more seasonal vegetables.
Nicoise salad
Dressing
| 2 Tbsp | Red wine vinegar |
| 2 Tbsp | Extra virgin olive oil |
| 3 Tbsp | Mayonnaise |
| ½ cup | Flat leaf (Italian) parsley, chopped |
| 1 clove | Garlic, small, finely minced or grated |
| 1 | Lemon, cut into wedges to serve |
Directions
- Halve any larger potatoes so they are all roughly the same size. Place potatoes in a pot with 1 teaspoon salt and cover with cold water. Bring to the boil and cook until potatoes are tender, about 12 minutes.
- Place eggs in a small pot and cover with water. Bring to a gentle boil and time for 6 minutes. Drain eggs and run under cold water to cool down. Once they have cooled, peel off their shells and roughly chop.
- Separate baby cos lettuce leaves and roughly chop. Finely slice fennel and radishes. Cut cherry tomatoes in half. Mix all dressing ingredients together and set aside.
- Drain potatoes and toss with chopped egg, vegetables, flakes of tuna, olives/capers and dressing. Season to taste with salt and plenty of freshly ground black pepper.
- To serve, divide nicoise salad between plates and serve with a lemon wedge on the side to squeeze over just before eating.
http://www.bite.co.nz/recipe/11048/Winter-Nicoise-salad/
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