Egg Niçoise salad

Egg Niçoise salad

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(9 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal383
  • fat20g
  • saturates3g
  • carbs31g
  • sugars11g
  • fibre12g
  • protein14g
  • salt0.7g
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    For the dressing

    • 2 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • juice 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 tsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 1 garlic clove, grated
    • ⅓ small pack basil, leaves chopped



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 3 pitted black Kalamata olive, rinsed and chopped

    For the salad

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g new potatoes, thickly sliced
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 200g fine green beans
    • ½ red onion, very finely chopped
    • 14 cherry tomatoes, halved
    • 6 romaine lettuces leaves, torn into bite-sized pieces
    • 6 pitted black Kalamata olive, rinsed and halved


    1. Mix the dressing ingredients together in a small bowl with 1 tbsp water. 

    2. Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.

    3. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing. 

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    3rd Jun, 2016
    An excellent salad. First of all I thought there would be too little potato, but once everything was combined it was a quite a big salad. We added home-grown mustard leaves, rocket and extra basil leaves, which made it even tastier. We had enough for 4 servings.
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