Winter Nicoise salad
Photo by Tamara West
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.
- 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.