Salade Niçoise a la Omi. Speedy, fresh and delicious!
300g small new potato
2 eggs, as fresh as you can get them
2 Baby Gem lettuces, outside leaves trimmed off
5 tbsp extra-virgin olive oil
1 Tin Tuna in Oil
200g cherry tomato halved
1 tomato on the vine
small handful parsley leaves
50g olives – green or/and black preferably Niçoise, pitted
Salt & Pepper
4 marinated anchovies fillets
For the olive dressing:
1 garlic clove (crushed)
juice ½ lemon
4 tbsp olive oil
1 tbsp balsamic vinegar
1 tablespoon mustard
Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside.
Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the cherry tomatoes for about 1 min until just starting to blister, then season. Add a teaspoon of smoked paprika, then turn off the heat and scatter over the parsley.
When cooking the hardboiled eggs; vamp the water up to boiling point in a pan and then turn down to a simmer – place the eggs inside the pot for 5 minutes if you enjoy a squidgy centre or 7 minutes if you prefer your eggs to be fully cooked through.
To concoct your accompanying dressing mix oil, vinegar, lemon juice, crushed garlic clove and mustard in a jar. Place the lid on and shake (Shake It Baby).
To serve, combine all the remaining ingredients and hardboiled eggs together and drizzle with the olive dressing. Serve! Enjoy.
P.S. This light salad recipe would pair very well with light and crisp whites such as Sauvignon Blanc.