Warm salad nicoise

Name: Warm salad nicoise
Cook time: 30 min
Yield: 4
Cuisine: French
Ingredients: 300g kipfler potatoes, peeled and cut into large chunks; 300g green beans, trimmed; 1/2 cup extra-virgin olive oil; 2 tsp seeded mustard; 2 tbsp good-quality red-wine vinegar; 1 cup black olives; 4 ortiz anchovies; 1 cup picked parsley leaves; 500g tuna fillets; 4 tbsp olive oil; salt and pepper to season; 4 eggs

Caroline Velik

July 9, 2019

Warm nicoise salad with seared tuna.Marina Oliphant

Time:< 30 minsServes:4

Lighten the load on your plate with a scrummy warm salad. One of my favourite salads, this is delicious served slightly warm. Kipfler potatoes have a wonderful flavour. Freshly grilled tuna and great-quality ingredients make for a classic combination.

Ingredients

300g kipfler potatoes, peeled and cut into large chunks
300g green beans, trimmed
1/2 cup extra-virgin olive oil
2 tsp seeded mustard
2 tbsp good-quality red-wine vinegar
1 cup black olives
4 ortiz anchovies
1 cup picked parsley leaves
500g tuna fillets
4 tbsp olive oil
salt and pepper to season
4 eggs

Method

Place potatoes in a pot, cover with water and bring to the boil. Remove from heat when tender. Drain and set aside.
Blanch beans in boiling water for a minute, then drain.
Make the dressing by mixing oil, mustard and vinegar. Place potatoes and beans in a large bowl and drizzle dressing over the top. Add olives, anchovies and parsley and toss to combine.
Drizzle tuna with olive oil, season with salt and pepper and cook on a hot grill for a few minutes on each side. Remove and rest, lightly covered.
Bring a small pot of water to the boil, add eggs and cook for four minutes, for soft-boiled centres. Drain and peel.
To assemble the salad, slice the tuna and place on top of the warm, dressed potatoes. Gently break the egg and serve with the salad.