Nicoise salad with lamb's lettuce
(1)
23 min
A variation of the classic tuna salad made with lamb's lettuce instead of the traditional romaine for an added flavour dimension.
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1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:3min ›
Ready in:23min
- 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.
- Place potatoes into a large bowl; drizzle some of the vinaigrette on top of potatoes and set aside.
- 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.
- 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.
