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Nicoise salad

Nicoise salad in a large bowl served on a rustic cloth napkin with dressing on the side and cutlery in the background.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Nicoise salad in a large bowl served on a rustic cloth napkin with dressing on the side and cutlery in the background.
  • 4.5 serves of vegetables per 
  • serving
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4 eggs
12 (650g) small chat potatoes, halved
400g green beans, trimmed
425g can tuna in springwater, drained, flaked
250g cherry tomatoes, halved
1/3 cup black olives, pitted
2 baby cos lettuce, leaves separated, washed

2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard

Savvy swaps

You can swap:

Cherry tomatoes
1 tomato, chopped
Cos lettuce
Any type of lettuce
Chat potatoes
Canned whole potatoes, drained and dried



Step 1
To make the dressing, whisk the oil, vinegar and mustard together. Set aside.

Step 2
Place eggs in a saucepan, just cover with cold water and bring to a simmer. Cook for 6-10 minutes (depending on the size of the eggs).

Step 3
Drain the eggs, make a small crack in the shell to stop cooking and let cool in cold water. This helps make them easier to peel.

Step 4
Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain.

Step 5
Put some water and ice cubes in a bowl.

Step 6
Cook beans in a saucepan of boiling water for 2 minutes. Drain and place into the bowl of ice-cold water for a few minutes to cool. Drain again and dry with a tea towel.

Step 7
Place baby cos lettuce leaves, potatoes, beans, tuna, tomatoes and olives on serving plates. Top with eggs cut in quarters. Drizzle with dressing just before serving.





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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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