Salade Nicoise
There are as many versions of this salad as there are cooks in Provence! This regional salad makes a great summer lunch or supper.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 200 g (7 oz) New potatoes (or other small potatoes)
  • 180 g (6 oz) tin of tuna in brine
  • 100 g (3½ oz) French beans
  • 2 eggs
  • 2 tomatoes
  • 1 small lettuce
  • 50 g (2 oz) tin of anchovy fillets
  • 25 g (1 oz) black olives
For the dressing
  • 60 ml (2 fl oz) olive oil
  • 60 ml (2 fl oz) sunflower oil
  • 2 tbsp lemon juice
  • 3 anchovy fillets from the tin of anchovy fillets
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • Ground black pepper
Instructions
  1. Cook the beans in boiling water for 3-5 minutes until tender but crisp. Refresh the beans under cold water when cooked.
  2. Boil the eggs for 7-10 minutes then plunge into a bowl of cold water. After about 15 minutes peel the eggs and chop into wedges with a sharp knife.
  3. Prepare the dressing: Mash together the 3 anchovy fillets, the mustard and the garlic to form a paste. Mix in the lemon juice then drizzle in the oils while whisking. Grind in some black pepper then whisk to a creamy consistency.
  4. Boil the potatoes until tender, then drain. Add 2 tsp of dressing to the pan with the potatoes and shake to coat the potatoes.
  5. Construct the salad: Place the beans in a circle in a bed of lettuce. Place the potatoes in the centre. Arrange wedges of egg and tomato around the outside. Add tuna, anchovies and black olives. Drizzle the dressing over the salad and serve.
Titli's Tips
When served with crusty bread this makes a meal for 2 people. Half of the calories are provided by the olive and sunflower oils, so for a lighter meal you can cut down on the dressing.

There are many variations of this recipe. Some include chopped red capsicum, some leave out the tuna and/or the potatoes, and some even use broad beans instead of french beans. This is my favourite version; what’s yours?

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 1006 50%
Calories from Fat 595
Total Fat 66.2g 101%
Saturated Fat 9.3g 46%
Unsaturated Fat 53.6g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 66.0g 22%
Dietary Fibre 20.4g 81%
Sugars 9.9g
Protein 42.0g 84%
Cholesterol 206.9mgs 68%
Percent Daily Values based on a 2,000 calorie diet.