Nicoise Salad

Proof that traditional Nicoise salad with quality ingredients will never go out of fashion.

The ingredient of Nicoise Salad

• 2 about 150g each 2cm thick tuna steaks
• 3 eggs
• 250g green beans topped
• 1 lebanese cucumber coarsely chopped
• 3 ripe about 340g egg tomatoes cut lengthways into wedges
• 1 small about 80g red onion halved thinly sliced
• 1 mignonette lettuce leaves separated washed dried coarsely torn
• 1 large about 240g red capsicum halved deseeded coarsely chopped
• 12 anchovy fillets in oil drained halved lengthways
• 24 drained kalamata olives pitted
• 100ml extra virgin olive oil
• 60ml 1 4 cup red wine vinegar
• 1 teaspoon dijon mustard
• 1 2 teaspoon brown sugar
• 1 small garlic clove crushed

The Instruction of nicoise salad

• to make the dressing combine oil vinegar mustard sugar and garlic in a screw top jar shake until well combined
• preheat a barbecue or chargrill on high cook tuna on preheated grill for 2 minutes each side for medium rare or until cooked to your liking remove from heat cut into 2cm cubes
• bring a saucepan of water to the boil over medium high heat add eggs and cook for 6 7 minutes drain cool under running water peel cut into quarters
• cook beans in a saucepan of salted boiling water for 3 4 minutes or until bright green and tender crisp drain
• combine beans cucumber tomato onion lettuce capsicum anchovy and olives in a bowl drizzle with dressing and gently toss until combined
• divide salad among serving bowls top with tuna and egg serve immediately

Nutritions of Nicoise Salad

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