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

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

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

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Salad Nicoise

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