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Nicoise salad

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
Nicoise salad.
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ garlic clove, crushed
  • 160g  iceberg lettuce, shredded
  • 6 cherry tomatoes, cut into quarters
  • 90g baby green beans, trimmed and blanched
  • ½ small red capsicum, deseeded and thinly sliced
  • ½ celery stalk, cut into 5cm strips
  • ½ Lebanese (short) cucumber, deseeded, cut into 5cm strips
  • 180g tinned tuna, drained and flaked
  • 1 egg, boiled, quartered
  • 6 stoned kalamata olives, halved (optional)
  • 2 anchovy fillets, finely chopped (optional)

Method

1. Combine the oil, vinegar and garlic in a small bowl.

2. Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.

3. Pour the dressing over and toss. Serve the salad topped with the egg quarters. Add olives and anchovies if desired.

Main ingredient:
Fish, Beans, Lettuce
Cuisine:
French
Course:
Lunchbox, Side Dish, Starter/Entree
Occasion:
Family meals, Midweek dinner

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