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)

Ingredients

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

Dressing

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

sea salt

black pepper

Method

1. 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.
2. Lightly blanch the beans (2 mins) before removing from water, and running under cold water for 1 minute before setting aside
3. 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.
4. 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.
5. Season to taste and enjoy.