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
500 g baby potatoes, skin on
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)
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
- 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.
- Drain and allow to cool. Halve each potato, but keep the skins on.
- 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.
- Pour boiling water over the green beans and allow to stand for a few minutes. Drain, rinse and allow to cool.
- Salad dressing: Beat all ingredients together and season to taste.
- Arrange salad ingredients on a salad platter and serve with the salad dressing. This is a delicious meal, even without the potatoes.
- Substitute tuna with smoked salmon or even tinned or peppered mackerel. Cooked fish from yesterday’s braai will also be delicious.
- 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.