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Salad Nicoise

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Serves: 4
3 tablespoons lemon juice
1 garlic clove, crushed
140ml / 5 fl oz olive oil
400g / 14 oz waxy potatoes, such as Charlotte or Kipfler
3 eggs
120g / 4 oz green beans, trimmed
1 green pepper, seeded and sliced
120g / 4 oz black olives
300g / 10 1/2 oz firm, ripe tomatoes, cut into wedges
100g / 3 1/2 oz Lebanese cucumber, cut into chunks
3 spring onions scallions, cut into 2 cm / 3/4 inch pieces
600g / 1 lb 5 oz fresh tuna steaks

Put the lemon juice, garlic and 120ml / 4 fl oz of olive oil in a jar with a screw-top lid. Season and shake the jar well to combine.

Boil the potatoes in a saucepan of salted water for 10-12 minutes, or until tender. Add the eggs for the final 8 minutes of cooking. Drain, cool the eggs under cold water, then peel and quarter. Cool the potatoes, then cut into chunks. Bring a saucepan of salted water to the boil, add the green beans and blanch for 3 minutes. Drain and refresh under cold water. Drain well, then slice in half on the diagonal.

Put the potato and beans in a large bowl, and add the pepper, olives, tomatoes, cucumber and spring onion. Strain the garlic from the dressing. Pour half over the salad, toss and transfer to a serving dish.

Heat a frying pan over very high heat. Add the remaining olive oil. Season the tuna steaks and cook for 2 minutes on each side, or until rare. Allow to cool for

5 minutes, then slice thinly. Arrange on top of the salad with the eggs, and drizzle with the remaining dressing.

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