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.
1 person made this
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
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
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Method Prep:25min › Cook:8min › Ready in:33min
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.
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.
Drain green beans. Cut into 1.5cm pieces.
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.
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.
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.