Nicoise Salad

By Leanne De Bortoli
Feature recipe for November 2013

Seves 4


  • 4-5 smallish potatoes, peeled
  • 200g green beans, top and tailed
  • 2 eggs
  • 2 tbsp olive oil
  • 2 slices day-old bread, cut into cubes
  • 1 head cos lettuce
  • 2 ripe tomatoes, cut into wedges
  • 1 x 200g tin or jar tuna in brine or oil, drained and flaked
  • 47.5g tin good quality anchovies in oil
  • 16 small black olives


  • ¼ cup wine vinegar
  • ½ cup good quality olive oil
  • salt to taste
  • freshly ground black pepper

Boil the potatoes and green beans separately in salted water until cooked. Be careful not to overcook the potatoes. The beans should have a slight crunch. Cut potatoes into chunks.

Boil the eggs until the runniness is lost, colle then slightly peel and quarter. Heat a non-stick pan, add olive oil and bread, stir until brown. Remove from heat and set aside.

Place the big leaves around the base and side of a large serving platter. Add tomato, warm beans, tuna chunks and hard-boiled egg.

For the dressing, mix all the ingredients in a glass jar and shake well to combine. Pour the dressing over the salad, mixing it in very gently. Layer the croutons, olives and anchovies on top and serve.

Note: I use the Ortiz Tuna in Olive Oil for a slightly posh salad or a tin of Sirena tuna. Ortiz anchovies add a lovely flavour.


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