My happy place is next to the sea, the Mediterranean Sea to be specific. Did you know that sea air contains iodine that is scientifically proven to make us feel happier?
Anyway, make this salad- it’s going to make you happy!
Niçoise Salad
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
My happy place is next to the sea, the Mediterranean Sea to be specific. Did you know that sea air contains iodine that is scientifically proven to make us feel happier?
Anyway, make this salad- it’s going to make you happy!
Ingredients
Serves 4
- 1 can Ortiz tuna in organic olive oil
- 2 gem lettuce (outer leaves separated, centers kept intact and halved)
- 1 cup tomatoes - mix of cherry + large tomatoes, cut
- 200 g fine green beans, steamed
- 2 cups baby potatoes (creamy variety), boiled until tender
- 1 small red onion, thinly sliced
- 1/3 cup pitted olives
- 1 boiled egg, quartered
- 1/2 corn on the cob, cooked (optional)
- 1 avocado, sliced (optional)
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/8 cup red apple vinegar
- 1/2 tsp salt
- 3 tsp Dijon mustard
Method
- 1)
Boil the baby potatoes in salted water until tender. Drain and let cool, then halve.
- 2)
Steam the green beans until just tender and rinse with cold water to keep bright green.
- 3)
Whisk all the vinaigrette ingredients until smooth and emulsified.
- 4)
Arrange the gem lettuce on a large serving platter, mixing whole leaves and halved centers.
- 5)
Add the tomatoes- sprinkle with sea salt flakes to season them, green beans, potatoes, red onion, olives, and corn (if using). Place them next to each other, overlapping them in a random way.
- 6)
Gently drain the Ortiz tuna and place it over the salad in large chunks.
- 7)
Add the avocado slices and arrange the boiled egg quarters on top.
- 8)
Spoon some vinaigrette over the salad and gently toss parts of it, keeping the tuna chunky.
- 9)
Finish with a little extra vinaigrette and, if you like, a drizzle of the tuna oil.