Niçoise Salad
8
small potatoes, in half
400g green beans trimmed
200g
of tuna in olive oil
10
cherry tomatoes, in half
4
boiled eggs, peeled, quartered
1 cup
of Niçoise olives or your favorite black olive
2
anchovy fillets in oil
For
the dressing
1/3
cup olive oil
1/3
cup red wine vinegar
1
tablespoon Dijon mustard
1
tablespoon tarragon
1
tablespoon chives
Salt
& Pepper to taste
Step
1
Make
dressing: Whisk oil, vinegar, herbs and mustard in a jug. Season with salt and pepper.
Step
2
Cook the potatoes in a large saucepan of boiling water for 10 minutes or until just
tender. Transfer to a large bowl.
Cook the beans for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain.
Add beans to the potatoes.
Cook the beans for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain.
Add beans to the potatoes.
Step
3
Add
tuna, tomato, olives, cooked eggs and anchovies (if using) to potato mixture. Add dressing. Toss gently to combine. Season with salt and pepper. Serve.