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Salad niçoise. (Misha Jordaan)
Prep Time: 10mins
Servings: 2-3
Cooking Time: 15-20mins
Ingredients
- - VINAIGRETTE
- 1 - garlic clove, crushed
- 5ml - Dijon mustard
- 30ml - white wine vinegar
- 5ml - lemon juice
- 125ml - olive oil
- 5ml - honey
- - SALAD
- 1 - head iceberg lettuce
- 4-6 - baby potatoes, cooked and skins removed
- 200g - young green beans, blanched
- 3 - eggs, cooked for 7 minutes, shelled and halved
- 180g - tuna that’s been pickled in olive oil with lemon juice and black pepper
- 2 can - (170g each) tuna in oil, drained
- 150g - cherry tomatoes, halved
- 10 - black olives
- 125g - streaky bacon, fried and cut into strips
- 4-6 - anchovy fillets, sliced into thin strips
- 30ml - capers and a few caper berries (optional)
Method
1 Vinaigrette Mix all the ingredients together.
2 Salad Put all the ingredients on a salad platter. Sprinkle the capers and caper berries (if using) over and serve with the vinaigrette.
