What better way to start off the New Year than with my favourite salad! This deconstructed Nicoise platter was a huge hit over the weekend and so easy to assemble. I added some bought items like peppadews and grilled artichokes to vamp it up. It’s a keeper for hot summery days and light lunches or dinners. You have to try it and let me know how it tastes!
DECONSTRUCTED NICOISE SALAD
10 baby potatoes, halved
butter lettuce, torn into pieces
2 x small tins of tuna, drained
1 small red onion, sliced very thinly
45ml (3 tbs) olive oil
30ml (2 tbs) red wine vinegar
3 small ripe tomatoes, cut into eighths
200g (7 oz) fine French green beans, blanched *
6 eggs, hard boiled and quartered
few Kalamata olives
shredded carrots
feta, cut into chunks
30ml (2 T) capers, rinsed or several anchovies (optional)
salt and black pepper to taste
Boil potatoes in salted water until tender. Set aside, and while warm, toss with a little dressing.
Mix the tuna with the red onion, olive oil and red wine vinegar and set aside.
Arrange a bed of lettuce on a serving platter. Mound tuna in centre of lettuce. Arrange tomatoes, green beans, eggs, olives, carrots, feta and capers in sections on top of lettuce. Place potatoes on edge of platter. Drizzle entire salad with dressing.
* Boil water in a medium pot. Add some salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, place in ice water. When cold, dry very well.
DRESSING
175ml (¾ cup) olive oil
125ml (½ cup) lemon juice
5ml (1 t) Dijon mustard
salt and black pepper to taste
Whisk lemon juice, oil and mustard in medium bowl. Season to taste with salt and pepper and set aside.
CHEF’S TIP: Most of the ingredients can be prepared ahead and kept refrigerated.
Serves 4-6
