The best salad Niçoise

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olive magazine

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Recipe by olive magazine

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1. Bring a pan of water to the boil, cook the beans for 1 minute in the boiling water, then lift out and refresh under cold running water. Turn down the heat, add the eggs to the pan and simmer for 5-6 minutes (or 3-4 minutes if you like the yolks really runny). Plunge into cold water. When they're cool enough to handle, drain, shell and cut into quarters.
2. In a large bowl mix together the potatoes, tomatoes, beans, lettuce, tuna, anchovies, olives, 4 tbsp olive oil, the vinegar and some seasoning and carefully toss. Serve topped with the egg.

Know-how

Go for hand-filleted and packed tuna - it has a firm texture that stays in good-sized chunks. Most supermarkets stock a speciality brand in either tins or jars.

Latest comments and suggestions

• Booboo

  08 June 2008

  Booboo rated and commented on this recipe

  

  A little crushed garlic & black pepper added to the dressing adds to the flavour. A great main meal salad, I make this often in warm weather. PS. Add some dressing to the potatoes while they are still warm, they will absorb it better.

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• Sevillana

  11 July 2009

  Sevillana rated and commented on this recipe

  

  Added small chunks of cucumber and thin slices of red onion - adds to texture and flavour. Also lots of finely chopped fresh parsley - then you have a yummy summer delight!

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Ingredients

• 100g runner beans , sliced
• 4 eggs
• 4 medium new potatoes , cooked and sliced
• 8 cherry tomatoes , halved
• a handful of lettuce leaves
• 400g tuna in brine or spring water, drained and kept in large chunks
• 4 anchovies fillets
• 16 olives
• olive oil
• 2 tbsp white wine vinegar

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Serves 4

Preparation and cooking times

Ingredients

• 100g runner beans , sliced
• 4 eggs
• 4 medium new potatoes , cooked and sliced
• 8 cherry tomatoes , halved
• a handful of lettuce leaves
• 400g tuna in brine or spring water, drained and kept in large chunks
• 4 anchovies fillets
• 16 olives
• olive oil
• 2 tbsp white wine vinegar

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