Salad Nicoise
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A fantastic summer salad recipe...
12 baby potatoes, well washed
4 eggs
4 large tomatoes (make sure they are ripe & juicy)
1 cos lettuce (or a regular iceberg lettuce if you can't get cos)
250g green beans, trimmed and blanched
250g smoked tuna slices in oil
50g tin anchovies, well drained
2 dozen black olives (pitted is best)
Cook the potatoes in salted boiling water for about 15 minutes, or until well cooked, then drain well and cool off.
Slice in half.
Cook the eggs in boiling water for 8 minutes, remove, crack the shells gently and plunge into cold water and peel.
Leae to cool and then cut in half. (The yolk should be slightly under-cooked.)
Cut the tomatoes in to 2cm cubes.
Wash and tear lettuce into bite-sized pieces.
In a large bowl, toss together potatoes, halved eggs, tomatoes, lettuce, beans, flaked tuna, anchovies and olives.
Pour dressing over salad.
Dressing:
1 egg
1 clove garlic, peeled & crushed
1/4 cup chopped parsley
50g can anchovies, well drained
1 lemon (just the juice)
1 tablespoon tomato paste (or sauce)
3/4 cup oil (sunflower or canola)
1/2 cup olive oil
pepper to season
Place all ingredients into a food processor or blender and process for 2 minutes until thick and creamy.
Season well with pepper.
Seves: 4.