Salad nicoise

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Salad nicoise
  • 600 gram chat potatoes
  • 300 gram baby green beans, trimmed
  • 4 eggs
  • 350 gram piece fresh tuna (or 425g can tuna, drained)
  • 1 tablespoon olive oil
  • 250 gram grape tomatoes, halved
  • 1/2 cup (90g) baby black olives
Anchovy dressing
  • 6 anchovy fillets, drained
  • 1 tablespoon dijon mustard
  • 1/3 cup (80ml) red wine vinegar
  • 1/3 cup (80ml) olive oil


Salad nicoise
  • 1
    Boil, steam or microwave potatoes and beans, separately, until tender; drain. Cut potatoes into quarters.
  • 2
    Place eggs in a small saucepan of warm water; cover, bring to the boil. Boil, uncovered, for 3 minutes. Drain immediately and place in a bowl of cold water. Remove shells.
  • 3
    Meanwhile, heat a grill plate or barbecue. Brush tuna with oil; cook on grill plate until browned on both sides and done as desired (tuna is best served rare to medium in the centre). Cool for 5 minutes; flakes coarsely.
  • 4
    To make anchovy dressing, blend or process all ingredients until combined.
  • 5
    Combine potatoes, beans, tuna, halved eggs, tomatoes, olives and half of the anchovy dressing in a large bowl; toss gently.
  • 6
    Serve the salad drizzled with the remaining dressing.


Not suitable to freeze or microwave.

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