Salad Niçoise with British Beans and Peas
A classic dish that can be assembled on a whim as you’re likely to have many of the ingredients to hand
INGREDIENTS
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200g/7oz new potatoes, cut in half
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4 medium free-range eggs
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200g/7oz fresh green beans, trimmed
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100g/4oz fresh peas, shelled (you could also use frozen)
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1 x 200g can tuna flakes in brine, drained
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12 pitted black olives
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4 anchovy fillets in oil, drained
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4 tbsp extra virgin olive oil
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1 tbsp red wine vinegar
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1 small shallot, peeled and finely chopped
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Salt and cracked black pepper
METHOD
Place the potatoes in a pan of lightly salted water then bring to the boil and simmer for 10-15 minutes until cooked. Drain and set aside.
While the potatoes are cooking, bring a small pan of water to the boil and cook the eggs in the boiling water for 7 minutes.
When cooked, place under cold running water for 5 minutes. Peel, cut in half then set aside. In the meantime, bring a medium-sized pan of lightly salted water to the boil then add the green beans and peas and simmer for 2 minutes.
When cooked, drain the vegetables and refresh lightly under cold running water then drain again and set aside.
Place the potatoes, eggs, beans, peas, tuna, olives and anchovy fillets in a medium sized bowl.
In a small bowl mix together the olive oil, vinegar and shallot, then season. Pour the dressing over, toss to coat then serve heaped into 4 salad bowls.
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