Recipe

Nicoise salad

Niçoise is a typical French salad served as a meal and arranged on a platter, often with a mustard salad dressing. You can use your own combination of salad ingredients – there have been so many variations over the years so just create your own version.

Recipe from Make Five/Maak vyf
Serves 4 – 6

Ingredients

500 g baby potatoes, skin on

4 eggs

150 g fine green beans, quartered

mixed fresh baby salad leaves with rocket, dill and mint

200 g cherry tomatoes, halved

2 x 170 g tins tuna, drained

8-10 black olives, halved and pitted

15 capers or 2-3 gherkins, sliced  (optional)

Salad dressing

75 ml (5 tbsp) olive or avocado oil

30 ml (2 tbsp) grape or apple cider vinegar

5 ml (1 tsp) Dijon mustard

1 small clove garlic, crushed

15 ml (1 tbsp) each chopped fresh Italian parsley, origanum and thyme or dill

salt and pepper

Method

1. Place the potatoes in 250 ml (1 cup) water in a small saucepan. Add a pinch of salt and bring to a boil over medium heat. Reduce the heat and simmer 10-15 minutes or until just cooked.
2. Drain and allow to cool. Halve each potato, but keep the skins on.
3. Place eggs in a small saucepan with water and bring to a boil over medium heat. Boil for 6-7 minutes. Spoon out, rinse with cold water and gently crack the shell. Allow to cool completely before peeling and cutting into wedges.
4. Pour boiling water over the green beans and allow to stand for a few minutes. Drain, rinse and allow to cool.
5. Salad dressing: Beat all ingredients together and season to taste.
6. Arrange salad ingredients on a salad platter and serve with the salad dressing. This is a delicious meal, even without the potatoes.

Tips

1. Substitute tuna with smoked salmon or even tinned or peppered mackerel. Cooked fish from yesterday’s braai will also be delicious.
2. This salad is perfect for a picnic. Place everyone’s ingredients in a glass jar or container. It also works well with pitas or in a wrap.

Image by Neville Lockhart.