/assets/logos/nz-taste.svg
Recipe

Salad niçoise

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

Feb 28, 2014 1:00pm
  • 10 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Anchovy Mayonnaise
  • 40 gram anchovies (half a jar)
  • 2 clove garlic
  • 1/2 cup mayonnaise
  • juice and rind of 2 lemons
  • 2 teaspoon worcestershire sauce
  • 1 cup finely grated parmesan
  • 1/4 cup olive oil
  • 1/4 cup canola oil
Salad niçoise
  • 2 tablespoon olive oil
  • 1 pinch chilli flakes
  • 2 tuna steaks
  • 500 gram new potatoes, boiled and cut into chunks
  • 250 gram cherry or plum tomatoes, quartered
  • 1 bag of green beans, blanched
  • 1/2 red onion, finely sliced lengthways
  • 1 cup parsley, finely chopped
  • 1/4 cup capers
  • 1/2 cup black olives
  • 40 gram anchovies (half a jar), roughly chopped
  • juice of 1 lemon
  • 2 1/2 handfuls rocket leaves (optional)
  • 4 eggs, boiled for 4 minutes so the yolks are still runny, halved
  • parmesan shavings, to serve

Method

Salad niçoise
  • 1
    To make anchovy mayonnaise, whiz all the ingredients, except the oils, in a processor to combine. Slowly pour in the oils as the motor is running. Season to taste.
  • 2
    Heat olive oil in a heavy-based frying pan, add chilli flakes and tuna and cook for 2-3 minutes on each side, or until just cooked. Remove from the pan and rest before tearing into bite-sized pieces.
  • 3
    Toss tuna and all remaining ingredients except the eggs and parmesan together in a large bowl. Season and spoon onto a serving platter then carefully add the eggs and garnish with shavings of parmesan.
  • 4
    Serve with anchovy mayonnaise.

Notes

Check labels of mayonnaise and worcestershire sauce if eating gluten-free. A 425g can of tuna can be used in place of fresh tuna steaks. Drain and break into large flakes.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg