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For the dressing

Nutrition: Per serving

  • kcal661
  • fat42g
  • saturates7g
  • carbs32g
  • sugars9g
    low
  • fibre9g
    high
  • protein34g
    high
  • salt2.5g
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Method

  • step 1

    To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.

  • step 2

    Tip the new potatoes into a large pan of cold salted water, ensuring they’re well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.

  • step 3

    Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.

  • step 4

    Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.

RECIPE TIPS
PAN BAGNAT

Remove the potatoes from any leftover salade niçoise. Stuff the rest of the salad into a split baguette or ciabatta. Drizzle with olive oil and add extra anchovies. Weigh the sandwich down with a baking tray for 30 mins. Cut into wedges and serve with the potatoes on the side.

Recipe from Good Food magazine, July 2020

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.9 out of 5.45 ratings

Bonita Casciello

I doubled up on the dressing quantities to keep for next time.

mvjarman

This is a keeper! Made ours with smoked mackerel and kept the potatoes warm (jersey royals in season yumm). Blanching the green beans in iced water keeps them lovely and crispy - don’t miss out this step. But the star of the show is the anchovy dressing, quickly smushed up in a mortar and pestle -…

czeshirecat

Only 1 anchovy fillet??? I’d use a whole mini tin of ‘em :) I love this meal but I’d be serving the potatoes and eggs slightly warm and the whole dish with a balsamic or pre-made sweetish mustard/honey dressing.

pestomash

Delicious served with warm flatbreads.

Che Guevaraa avatar

Che Guevaraa

That was lovely I did the eggs 6 minutes so they came out a bit runny

wdmartin

Agree - longer boil on the eggs

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