Layered Nicoise salad

    33 min

    Chef John gives a California twist to his Nicoise salad by adding avocado to the vinaigrette - perfect with the tuna, olives, green beans and potatoes.

    2 people made this

    Serves: 1 

    • For the salad
    • 110g tender, thin green beans
    • 1 potato, peeled and cut into 1.5cm
    • 1 tablespoon olive oil
    • 85g oil-packed tuna, drained
    • 75g cherry tomato halves
    • 110g pitted nicoise olives
    • 1 hard-boiled egg, chopped
    • 1 anchovy fillet (optional)
    • 1 tablespoon chopped fresh parsley
    • Avocado vinaigrette
    • 1 tablespoon Dijon mustard
    • 3 anchovy fillets
    • 3 tablespoons white wine vinegar
    • 2 tablespoons lemon juice
    • 2 teaspoons minced shallots
    • 1 teaspoon minced fresh tarragon
    • 1/4 ripe avocado
    • 80ml olive oil, or more to taste
    • 1 teaspoon freshly ground black pepper
    • 1 pinch cayenne pepper

    Prep:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Bring a pot of salted water to the boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
    2. Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a kitchen paper-lined plate. Slide out kitchen paper and drizzle warm potatoes with about 1 tablespoon olive oil.
    3. Drain green beans. Cut into 1.5cm pieces.
    4. Place the potatoes in a 1-litre jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1-2cm space at the top. Close with lid and refrigerate while you make the dressing.
    5. Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon and avocado, olive oil, black pepper and cayenne. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
    6. Pour about 4 tablespoons of dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.

    See it on my blog

    Food Wishes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)