Create a scrumptious Salade Nicoise

Salade Niçoise originated in the French city of Nice sometime in the 19th century. It’s known as "la salada nissarda" in the Niçard dialect of the Occitan language. Between chefs there is much debate over which ingredients should be included. But one thing is certain, the salad is perfect for summer!


For the dressing
100ml olive oil
1 tbsp Dijon mustard
50ml white wine vinegar
1 shallot finely chopped

For the salad
200g new potatoes
200g green or yellow beans, topped & tailed
2 cos lettuces, cut into quarters
200g baby red and yellow plum tomatoes
1/2 red onion, thinly sliced
100g black olives, pitted
50g capers, rinsed and drained
50g anchovies, diced
4 soft-boiled eggs, peeled
1 tbsp olive oil
4 200g tuna steaks
Sea salt and freshly ground black pepper


Dressing: To make the dressing, whisk all the ingredients together in a medium size mixing bowl.

Step 1: Bring a large saucepan of water to the boil and cook the potatoes for around 10-15 minutes until they are tender, then drain and cut them in half.
Step 2: Blanch the beans for 5 minutes, then drain and immediately plunge into cold water to refresh. Drain well.
Step 3: Mix the potatoes, beans, lettuce, tomatoes, onion, olives, capers and anchovies together in a large bowl. Pour the dressing over and mix.
Step 4: Transfer the salad to a large serving bowl.
Step 5: For the tuna, heat a griddle pan until hot. Lightly oil the tuna steaks, season with salt and pepper and then cook for 1 minute on each side.
Step 6: Remove the tuna from the pan and allow to rest for 1 minute before breaking into chunks.
Step 7: Break the eggs in half and tuck into the salad, then top with the tuna and serve.

Bon appétit!