Name: Niçoise Salad
Yield: Serves 2 as a lunch or starter
Ingredients: ½ medium red onion, thinly sliced into rings; 2 eggs; 6 cherry tomatoes, halved; Pepper, to taste; ½ cup (80 g) baby potatoes; 2 tablespoons sherry vinegar; ⅓ cup (50 g) green beans, topped and tailed; One 7-ounce (200 g) tin of albacore tuna in olive oil, drained; Half a 2-ounce (45 g) tin of anchovies, drained; 2 heads of romaine lettuce, leaves detached and washed; Pinch of salt; 10 black olives, halved; 6 to 7 tablespoons olive oil; 3 tablespoons Dijon mustard

Preparation info

Serves
2
as a lunch

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salad

½ cup (80 g) baby potatoes
⅓ cup (50

Method

To make the salad: Put the baby potatoes in a medium pot with plenty of salted water and bring to a boil, then cook until fork-tender, about 10 to 15 minutes. Drain in a colander and briefly rinse under cold running water to cool a little. Do the same with the green beans, cooking until crisp-tender, about 2 to 4 minutes, then transfer to a bowl of cold water.</