Nicoise Salad |

Posted on

11 October 2012



Nicoise Salad


3 cans tuna chunks in oil or water - drained
1/2kg baby potatoes - cooked
1 large onion - sliced into thin rings
4 large eggs
1/2kg green beans - dunked in boiling water
3 garlic cloves - chopped
2 tbsp caper berries
1/4 cup olive oil
6 anchovy filets
Salad leaves - amount and variety is up to you
Bunch of parsley - chopped
3 lemons - juice and rind
Salt and freshly ground black pepper to taste


  • First for the salad dressing - mix together the anchovies, capers, garlic, parsley, lemon juice, lemon rind and olive oil in a bowl.
  • Thereafter, place the salad leaves in a large salad bowl.
  • Now toss on the green beans.
  • Then place the potatoes (halved) on the salad.
  • Throw in the onions.
  • Finally add the tuna (try not breaking the chunks) and eggs on the salad.
  • Pour the salad dressing over.
  • Sprinkle with salt and pepper.
  • Serve cold.
Cooks Note

* You can replace canned tuna with strips of fresh tuna.
* Boil the eggs for 12 minutes - to get the perfect hard boiled egg. Take out and allow to cool down for a few minutes. Then peel the shells off in a bowl of cold water - this is the best way to take the shells off without damaging the eggs in any way.

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