I have had a few issues with my salad leaves this month, not least a 2 year old boy who decided it was fun to pull out entire plants to feed them to the ‘chooks’. You will note the italics are the word ‘chooks’ this is because they are, at this stage, still imaginary and will remain that way until the run gets built – a far more complicated process than I envisaged. I did have enough for a lovely Nicoise salad though.
On the face of it this looks like a summer salad but in Melbourne it can be enjoyed right into May….just. For me this salad contained a lot of last ofs; the last of this seasons beans, the last of the current crop of Kipfler potatoes, almost the last cherry tomatoes and the last of the red shallots harvested in January.
I like main course salads like this one – it means I don’t have to worry about making two dishes while at the same time ensuring everyone eats their veggies. (Well everyone except Mr 2 who pretty much just picks out the egg whites, olives and tomatoes eats them and leaves the rest).
Except for the dressing I’m not providing anything other than vague amounts for this salad as I don’t really think it matters what you put in it, other than beans, tuna, olives and eggs – a Nicoise salad should include them. Having said that a true Nicoise salad should really also include anchovies, but mine didn’t as I have been quite lax shopping wise of late.
- a handful of salad leaves per person
- an egg per person
- a few small potatoes per person
- a handful of beans per person
- a few olives
- a small to medium tin of tuna
- some cherry tomatoes
- some herbs including parsley, and basil
- a red onion or two thinly sliced
- 1 tblspn lemon juice (or more traditionally red wine vinegar)
- 3 tblspns extra virgin olive oil
- 1 tspn dijon mustard
- sugar to taste if needed
- Salt & pepper
Boil the egg until hard-boiled. Cook the potato and beans, drain and refresh under cold water. Assemble the salad, topping with the egg, potato and beans. Dress.
For dressing mix all ingredients together mixing well until they emulsify.
I’m sharing this salad as part of Veg Plotting’s Salad Days series. Head on over for all things leafy.