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Nicoise salad
heartfoundation.org.au|Helpline 13 11 12

Nicoise salad

10 minutes (30 minutes)
Serves 6
  • 600g chat potatoes, quartered
  • 6 eggs
  • 300g baby green beans, ends trimmed
  • 3 slices wholegrain bread
  • Olive oil spray
  • 2 baby Cos lettuce, leaves separated and rinsed
  • 425g can tuna in springwater, drained
  • 250g punnet cherry tomatoes, halved
  • 12 pitted black olives, drained and halved

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper, to season
  1. Boil, steam or microwave potatoes until just tender, drain.
  2. Place eggs in a small saucepan, cover with cold water and bring to the boil. Boil 5 minutes then drain and rinse under cold water. Peel shells from eggs and cut into halves. Place beans in a heatproof bowl. Cover with boiling water, stand 1 minute then drain, refresh under cold water and drain again.
  3. To make croutons, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill for 1-2 minutes or until golden. Set aside to cool.
  4. To make dressing, combine oil, vinegar and mustard in a screw top jar. Season with pepper. Secure lid and shake well.
  5. Divide lettuce leaves between 6 serving bowls, top with tuna, potatoes, eggs, beans, tomatoes and olives. Drizzle with dressing and sprinkle with croutons.
 

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