Salade Niçoise

from
2 medium potatoes
150g/6oz green beens, trimmed

2 hard-boiled eggs, quartered lengthwise
150g/6oz tinned Albacore tuna, drained

1/2 cup cucumber, sliced
1/4 cup cherry tomatoes, quartered
1/4 cup radishes, sliced

2-4 anchovy fillets
1/4 cup black olives

Lemon Mustard Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste

Serves 2
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Scrub the potatoes, and with the skin on, cut them into chunks. Cook them in boiling salted water until tender, about 10 minutes. Drain and set aside to cool.
In the meantime, steam the green beans, until just tender but still crisp, approx. 4-5 minutes. Put the beans into a bowl of iced water to stop the cooking process. That way you keep the green color. Once cooled, drain and put aside.
In a small bowl, combine all ingredients for the dressing. Whisk vigorously until well combined. Set aside.

Assemble potatoes, green beans, quartered eggs, tuna and salad ingredients next to each other on a plate. Sprinkle over the black olives and place the anchovy fillets onto the potatoes. . Drizzle over the lemon mustard dressing. Ready to eat.
TIP: all ingredients can be prepared in advance and kept in the fridge for up to 12 hours before assembling.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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