Salad Nicoise

Name: Salad Nicoise
Yield: Serves 4
Ingredients: 1 Lebanese (short) cucumber, cut into thin 5 cm (2 inch) lengths; 1 small red capsicum (pepper), thinly sliced; 3 hard-boiled eggs; 325 g (11½ oz) iceberg lettuce heart, cut into 8 wedges; 12 small basil leaves; 2 teaspoons capers, rinsed and squeezed dry; 1 large garlic clove, halved; 2 tablespoons white wine vinegar; 45 g (1½ oz) tinned anchovy fillets, drained; 125 ml (4 fl oz/½ cup) olive oil; 375 g (13 oz) tin tuna, drained and broken into chunks; 12 kalamata olives; ¼ large red onion, thinly sliced; 2 vine-ripened tomatoes; 175 g (6 oz) baby green beans, trimmed; 1 celery stalk, cut into thin 5 cm (2 inch) lengths

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 vine-ripened tomatoes
175 g (6 oz) baby green beans, trimmed

Pescatarian
Gluten-free

Method

To peel the tomatoes, score a cross in the base of each tomato. Plunge into boiling water for 20 seconds, then drain and peel the skin away from the cross. Cut each tomato into eight pieces. Cook the beans in a saucepan of boiling water for 2 minutes, or until just tender. Rinse under cold water, then drain.
To make the dressing, whisk together