Nicoise Salad can be as light as an entree or a full main meal.
All of the ingredients in this recipe can be substituted for cheaper options but this the specifics so you can change it to suit.
It is a fresh, delicious salad that can be enjoyed all year round!
Method
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Halve the potatoes and boil in a large saucepan of boiling water for 10 minutes or until just tender.
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Using a slotted spoon to transfer the potatoes to a bowl out of the heat.
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Place the beans in the pan and cook for 2-3 minutes or until bright green and tender crisp.
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Run under cold running water to stop the cooking process. Drain.
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Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat.
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Gently boil, uncovered, stirring occasionally, for 7 minutes.
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Drain and cool under cold running water. Peel and quarter.
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Whisk together the oil, vinegar, mustard and sugar in a jug until well combined.
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Season with salt and pepper.
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Flake the canned tuna into a bowl.
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Divide the potato, beans, egg, tuna, lettuce, tomato and olives evenly among serving bowls.
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Drizzle over the dressing.
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Season with salt and pepper to serve.
Recipe Hints and Tips:
- Nicoise Salad is not suitable to freeze.
