Scott's Niçoise salad
Scott Niçoise Salad
I'm a die-hard meat fan, and in particular roasts and slow cooked dishes, but sometimes the urge to create something light, fresh and with a crunch is too much to resist. This is my version of Nicoise Salad (I've had a few over the years) but this was the latest incarnation and it was delicious. A great recipe if the rain clouds ever piss off and make way for some much-needed sunshine.
Serves 2 (hungry people)
300-400g tuna (canned is fine…ideally MSC certified, drained)
1 cup cherry tomatoes - halved
100g green beans - trimmed and halved
half a dozen kifler potatoes - peeled and sliced
1/4 cup dill - finely chopped
10 red mignonette lettuce leaves - roughly chopped
1 tsp dijon mustard
2 tsp capers
1/4 cup chopped dill
1/4 cup finely chopped parsley
100mls olive oil
100mls white wine vinegar
1/4 tsp chilli flakes
- Bring some salted water to a boil in a saucepan. Slice the potatoes into 3/4 cms discs and drop into the water. Cook until softened, remove from the water and drain. Then run cold water over them for 1 mins before setting aside.
- Lightly blanch the beans (2 mins) before removing from water, and running under cold water for 1 minute before setting aside
- Place all the ingredients for the dressing in a small jar with a secure lid. Shake vigorously until all the ingredients are emulsified or your arm begins to ache.
- Combine all the salad ingredients into a large serving bowl, pour on the dressing and lightly toss. Add the potatoes and beans and toss again.
- Season to taste and enjoy.
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