A fresh and filling niçoise salad recipe that's perfect for eating during the summer months. Best enjoyed al fresco.
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Serves
4
Egg
Tinned Tuna
Drained Cooked Butter Beans
Tomato
Green Olive
Green Salad
FOR THE DRESSING:
Shallot
Fresh Oregano
Lemon
Dijon Mustard
White Wine Vinegar
Olive Oil
Salt
Black Pepper
Serves
4
Egg
Tinned Tuna
Drained Cooked Butter Beans
Tomato
Green Olive
Green Salad
FOR THE DRESSING:
Shallot
Fresh Oregano
Lemon
Dijon Mustard
White Wine Vinegar
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place a pot of water on to boil. Once boiling, gently drop the eggs in and cook for 6 mins until jammy. Leave for longer if you want them cooked more. Drain and run cold water over the eggs until cooled down, or transfer them to an ice bath. Peel and half once cool.
Step 2.
Meanwhile, drain the tuna and butter beans. Chop the tomatoes into bite-sized chunks and season with salt.
Step 3.
For the dressing, finely dice the shallot, then strip the oregano leaves from the stems and mince. Add both to a small bowl with the juice of the lemon and mix. Let it sit for a couple of minutes before stirring the mustard and vinegar through. Slowly whisk in the olive oil. Season with salt and pepper.
Step 4.
Toss the tuna, beans, olives, greens and tomatoes together with the dressing. Share between bowls and top each with two egg halves.
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