What makes a classic Niçoise is a hotly debated topic and no two are ever really the same. We've
kept it simple here, without the addition of tuna, which can end up dominating the dish.
Ingredients
- 4 medium free-range eggs
- 100g baby salad potatoes
- 100g fine green beans, topped and cut in half
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 garlic cloves, crushed
- 5 tbsp extra-virgin olive oil
- 2 little gem lettuces, leaves separated
- 6 anchovy fillets, halved lengthways
- 12 black olives
- Handful of fresh parsley, chopped
Method
- 1. Put the eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into cold water and leave to cool.
- 2. Meanwhile, place the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10 minutes until tender, adding the beans for the last 2 minutes of cooking. Drain and refresh the beans in cold water. Leave the potatoes until cool enough to handle, then slice in halves or quarters, if large.
- 3. To make the dressing, whisk the wine vinegar and mustard with the crushed garlic, season with a pinch of sugar, sea salt and black pepper, then gradually pour in the oil, whisking until thick.
- 4. Peel the eggs and cut into quarters. Put the lettuce leaves in a bowl with the sliced egg, potatoes, beans, anchovies, olives and parsley. Pour over the dressing, mix carefully, then serve.
Nutritional info
Per serving: 266kcals, 22.8g fat (4.1g saturated), 10.2g protein, 5.7g carbs (1.5g sugars), 0.9g salt, 2g fibre
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