Nicoise salad

Recipe: Nicoise Salad


  • 3 free-range eggs (see note)
  • 600g small chat potatoes, halved
  • 250g small green beans, trimmed
  • olive oil cooking spray
  • 2 x 225g tuna steaks
  • 250g cherry tomatoes, halved
  • 3/4 cup small black olives
  • 2 baby cos lettuce, outer leaves discarded, leaves separated, rinsed
  • 3 anchovy fillets, rinsed, dried, halved lengthways
  • 1/2 cup French dressing (see related recipe)


  1. Place eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks).
  2. Reduce heat to low and simmer for 5 minutes. Drain and refresh in cold water. Peel. Set aside. Meanwhile, place potatoes in a large saucepan.
  3. Cover with cold water. Place over high heat. Bring to the boil. Cook for 10 minutes or until just tender. Remove to a bowl with a slotted spoon. Add beans to water.
  4. Cook for 2 minutes or until bright green. Drain. Refresh under cold water. Pat dry with paper towel. Preheat barbecue grill or chargrill pan on high heat.
  5. Lightly spray both sides tuna with oil. Cook for 2 to 3 minutes each side or until just cooked. Transfer to a plate. Allow to cool slightly. Flake into 3cm pieces. Combine potatoes, beans, tuna, tomatoes and olives in a large bowl. Toss gently.
  6. Arrange lettuce on serving plates. Top with potato mixture and anchovies. Cut eggs into quarters and add to salad. Drizzle with dressing. Season with pepper. Serve.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)