Salad niçoise

    20 mins

    Use your leftover potatoes to make this classic French salad. The thinly sliced potatoes are combined with capsicum, lettuce, green beans, tuna, and a vinaigrette dressing.

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    Serves: 4 

    • 150g fresh or frozen green beans
    • 1 medium capsicum
    • 2 whole potatoes, boiled and left unpeeled
    • 1 medium head any green lettuce
    • 1 large tomato, cut into wedges
    • 1 can (185 g) tuna, in oil or water–packed, drained
    • 1 medium red onion, thinly sliced
    • 4 medium eggs, hard–boiled, quartered
    • 50 g black olives
    • vinaigrette
    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 clove garlic, crushed
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Blanch beans in lightly salted boiling water about 2 minutes. Drain and leave to cool. Cut into pieces.
    2. Halve capsicum and cut into strips. Peel potatoes and slice. Tear lettuce leaves into strips. Mix beans, capsicum, potatoes, lettuce and tomato in a large bowl.
    3. To make vinaigrette, whisk oil, vinegar and garlic until combined; add salt and pepper to taste. Pour over salad.
    4. Break tuna into pieces with a fork. Place tuna, onion, eggs and olives on salad.

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