Nicoise Salad with Herby Dressing
Servings: 5
A vibrant Nicoise Salad packed with tender potatoes, fresh greens, tuna, anchovies, eggs, and cherry tomatoes, all drizzled with a zesty herby dressing. Fresh, bold, and irresistible!
Print Recipe
Ingredients
Ingredients
- 600 g desiree potatoes cut into 3cm chunks
- 200 g green beans
- 400 g sashimi-grade tuna
- 12 marinated white anchovies
- 300 g cherry tomatoes halved
- 6 soft-boiled eggs halved
- Chopped chives to serve
Herby Dressing
- 1 garlic clove crushed
- 2 tbs red wine vinegar
- 2 tsp Dijon mustard
- 2 tbs finely chopped tarragon
- 1/3 cup extra virgin olive oil
Instructions
Cook the Potatoes, Beans & Eggs
- Place potato chunks in a saucepan of cold salted water. Bring to a boil over medium-high heat and cook for 15 minutes or until tender. Add beans to a steamer until slightly softened. Soft boil eggs (approximately 6 minutes).
Make the Dressing
- Whisk together garlic, red wine vinegar, Dijon mustard, tarragon, and olive oil in a bowl. Season to taste.
Cook Tuna
- Add olive oil to a hot frypan. Season the tuna with salt and a layer of olive oil. Place tuna in the pan and cook to your liking (1-2 minutes each side for pink centre)
- Assemble the Salad
- Arrange potatoes, green beans, tuna, anchovies, cherry tomatoes, and soft-boiled eggs on serving plates. Drizzle with the remaining dressing and season well.
Garnish & Serve
- Top with chopped chives. Serve immediately.