NICOISE SALAD
Makes 4 individual plates
Ingredients:
Ingredients:
- 225gm Green beans
- 4 small potatoes, peeled and cut into cubes
- 1 Fancy Lettuce, washed dried
- 2 Vine ripened tomatoes, cut each tomato into 10 segments
- 1 telegraph cucumber, peeled and diced
- 1 red or yellow capsicum, thinly sliced
- 4 hard boiled eggs, peeled and quartered
- 24 Lepanto Whole Kalamata Olives
- 4 x 80gm tins of Mister Ton yellow fin tuna
- 55gm Talatta Anchovy FilletsFresh Basil leaves to garnish
For the anchovy vinaigrette:
Method:
First make the anchovy vinaigrette. Put all the ingredients except the oil in a food processor fitted with the metal blade and process to combine. With the machine running, slowly add the oil in a thin stream until the vinaigrette is thick and creamy.
Drop the green beans into a large saucepan of boiling water and boil for 3 minutes until tender, yet crisp. Transfer the beans to a colander with a slotted spoon, then rinse under cold running water. Drain again and set aside.
Add the potatoes to the same boiling water, reduce the heat and simmer for 10-15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the vinaigrette.
Make four separate plates, use 1⁄4 of everything on each plate. Arrange the lettuce on the plate, pile the potatoes in the centre, arrange the beans around the potatoes. Scatter the cucumber and capsicum around the beans. Place the eggs and tomato wedges around the outside. Arrange the tuna, anchovies, olives on top. Garnish with the basil leaves. Drizzle with the remaining vinaigrette. Serve with garlic croutons.
- 1 heaped tbsp Delouise Dijon Mustard
- 55gm Talatta Anchovy Fillets
- 1 garlic clove, crushed
- 1⁄4 cup lemon juice or Martin Pouret white wine vinegar
- 1⁄2 cup – 1 cup Tussock Extra Virgin olive oil
- Freshly ground black pepper
Method:
First make the anchovy vinaigrette. Put all the ingredients except the oil in a food processor fitted with the metal blade and process to combine. With the machine running, slowly add the oil in a thin stream until the vinaigrette is thick and creamy.
Drop the green beans into a large saucepan of boiling water and boil for 3 minutes until tender, yet crisp. Transfer the beans to a colander with a slotted spoon, then rinse under cold running water. Drain again and set aside.
Add the potatoes to the same boiling water, reduce the heat and simmer for 10-15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the vinaigrette.
Make four separate plates, use 1⁄4 of everything on each plate. Arrange the lettuce on the plate, pile the potatoes in the centre, arrange the beans around the potatoes. Scatter the cucumber and capsicum around the beans. Place the eggs and tomato wedges around the outside. Arrange the tuna, anchovies, olives on top. Garnish with the basil leaves. Drizzle with the remaining vinaigrette. Serve with garlic croutons.