+ + +

Fish-free salad niçoise

+ + + + +

+ +

+ + + Prep Time: 0 min. + + Cook Time: 0 min. + + Difficulty: Easy + + Servings: 4 + + + + Source: + + River Cottage Veg Everyday (pg. 85) +

+ +

+ + +

Ingredients

+            
+              500g new potatoes
+            

+            
+              200g French beans, cut into roughly 3cm lengths
+            

+            
+              4 large eggs, at room temperature
+            

+            
+              2-3 Little Gem or similar lettuces
+            

+            
+              A handful of small black olives
+            

+            
+              About 12 large basil leaves, torn (or use small ones whole)
+            

+            
+              Sea salt and freshly ground black pepper
+            

+            

+            
+              DRESSING:
+            

+            
+              ½ small garlic clove, crushed with a little
+              coarse sea salt
+            

+            
+              3 tbsp olive oil
+            

+            
+              1 tbsp cider vinegar
+            

+            
+              1 tsp Dijon mustard
+            

+            A pinch of sugar

+          

+ + +

+ +

+ + +

Description

+ Without any tuna or anchovies, I guess you might upset the good + people of Nice a bit with this one, but it is an exceptionally + delicious and substantial salad - with plenty going on. I like to + cook the eggs so they are hard-boiled but with the yolk still + quite soft and sticky. +

+ + + +

Directions

+            
+              You can cook small new potatoes whole, but cut any larger ones in
+              half or smaller, so they're all roughly the same size. Cover
+              with cold water, add salt and bring to the boil. Reduce the heat
+              and simmer for 8-12 minutes until tender, adding the beans for the
+              last 4 minutes. Drain, tip into a bowl and leave to cool.
+            

+            
+              To cook the eggs, bring a pan of water to the boil. Add the eggs,
+              return to a simmer, then cook for 7 minutes. Lightly crack the
+              shells and run the eggs under cold water for a minute or two to
+              stop the cooking, then leave to cool. Peel and quarter the eggs.
+            

+            
+              To make the dressing, put all the ingredients into a screw-topped
+              jar, seasoning with salt and pepper, and shake until emulsified.
+            

+            
+              Halve, quarter or thickly slice the cooked potatoes. Put them back
+              with the beans, add some of the dressing and toss gently together.
+            

+            
+              Separate the lettuce leaves and gently toss in a bowl with a
+              little of the dressing. Arrange the lettuce, potatoes and beans on
+              a serving platter and distribute the olives and eggs over the
+              salad. Scatter with torn basil, trickle over the remaining
+              dressing and grind over some pepper.
+            

+            Serve straight away, with bread.

+          

+ + + + + + +

+ +