Let’s look at a bright summery salad and pretend that the sun is still shining and that the temperatures are still where they should be for this time of year.
It’s typical isn’t it? Happens every year. The schools break up and the weather takes a nose dive.
I mean, who plans a salad recipe in July anyway? What fool would do that . . . ?!
I’ve had this salad for lunch for the past couple of days when, to be honest, all I have really wanted was a big bowl of pasta with this sauce.
But that aside, can you really go wrong with a tuna niçoise salad? The ingredients are simple and it is all brought together with French dressing.
Delicious. Plus, eggs. Any salad that includes an egg is a winner in my eyes. I wonder if it would work with a fried egg . . . no, probably not.
One of the bonuses with this salad is that you can cook the egg and mini potatoes in advance and then it is just an assembly job. Because, yes, I used canned tuna, not going to lie. A big slab of freshly cooked tuna would make this salad amazing, but that is not going to happen on a work day, so, canned it is (just make sure there are no dolphins in there . . . or any other creature that shouldn’t be).
I even added some homegrown radishes, just for a change. They are completely optional.
Tuna Niçoise Salad
- 2 eggs, hard-boiled
- 20 mini boiled potatoes, approximately, or larger ones cut up
- 120g bag of mixed salad leaves (I like the one that contains bits of beetroot)
- handful of green beans, topped and tailed and cut into bite-size pieces
- handful of baby plum tomatoes, cut in half
- 1 can of tuna chunks in brine, drained
- 2 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 1.5 tsp Dijon mustard
- salt and pepper
- Cook the eggs and potatoes and leave to cool to room temperature (it should take approximately 5 mins to hard boil and egg, a minute less if you want the yolk a little softer).
- Divide the salad leaves between two plates. Add green beans, baby tomatoes and tuna to each plate.
- Cut the mini potatoes in half and add those too, followed by the egg (either cut in half or quarters).
- Make the dressing by placing the vinegar, oil, mustard and salt and pepper in a bowl and whisking together. Pour the dressing over the salad just before serving in order to avoid soggy leaves.
© The Pink Rose Bakery 2015