Nicoise salad with lamb's lettuce

    23 min

    A variation of the classic tuna salad made with lamb's lettuce instead of the traditional romaine for an added flavour dimension.

    1 person made this

    Serves: 8 

    • Vinaigrette
    • 1 small shallot, finely chopped
    • 1 tablespoon of pickled capers
    • 2 tablespoons of mustard
    • 2 tablespoons of white wine vinegar
    • 1 teaspoon salt
    • freshly ground black pepper, to taste
    • 6 tablespoons extra virgin olive oil
    • Salad
    • 200g of green beans, trimmed
    • 400g cooked new potatoes, quartered
    • 300g lamb's lettuce
    • 4 hard boiled eggs, quartered
    • 16 cherry tomatoes, halfed
    • 250g tuna in olive oil, drained
    • 16 small black olives
    • 16 anchovy fillets

    Prep:20min  ›  Cook:3min  ›  Ready in:23min 


    1. Mix the shallots, capers, mustard, vinegar, 1 teaspoon of salt and freshly ground black pepper together in a wide bowl or jug; whisk in olive oil until well blended.
    2. Salad:

    3. Place potatoes into a large bowl; drizzle some of the vinaigrette on top of potatoes and set aside.
    4. Cook the green beans in boiling water for 3 minutes; drain and plunge them into very cold water to prevent further cooking. Slice the cooked green beans into bite size pieces and add to potatoes; toss well to coat with vinaigrette.
    5. Place even amounts of lamb's lettuce on 8 serving plates. Repeat with green beans, potatoes, boiled eggs, tomatoes, tuna, olives and anchovies on top. Drizzle remaining vinaigrette evenly over each salad and serve.

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