Nicoise Salad

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Serves 2 as a main course1

  • Cos or small Iceberg
  • 1 can Tuna
  • 1 Red Onion thinly sliced
  • 4 oz black olives
  • 2-3 sticks celery thinly sliced
  • 10 oz small new potatoes cooked and
  • still warm cut in half
  • 8 oz cooked warm fine beans from fresh
  • or frozen
  • 1 tin anchovies
  • 2 hard boiled eggs
  • tomatoes
  • parsley
  • lemon
  • garlic

First make the dressing by whisking together the following 1/2 tea cup of corn or olive oil, the oil from the anchovies,1/2 cup red wine vinegar, juice of 1/2 lemon, clove of galic well crushed , 1 tsp sugar 1/2 teacup finely chopped parsley and some salt and pepper.

Cover the base of a wide flat bottomed bowl with the warm potatoes. Add the anchovies, then the celery, green beans, onion and tuna pour over the dressing and leave until cold.

When ready for serving pile on the plate the shredded lettuce and top with the potato mixture. Decorate with sliced tomatoes, olives, sliced egg and a little more parsley.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.