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Salad Niçoise

This wonderful main course salad from Provence is substantial enough to make a perfect lunch with nothing more than some crusty bread.

Method

This only has a handful of ingredients so it try to find the very best quality you can.

Gently toss all the ingredients together with the dressing being careful not to crush them. Arrange on a large serving platter and decorate with the lemon slices.

Ingredients

400 grams baby new potatoes cooked in their skins, cooled and cut in half


250 grams French beans cooked, cooled and cut in half


250 grams ripe cherry tomatoes cut in half


100 grams of pitted black olives


1 x 220 gram jar of top quality tuna in oil drained – I used the Ortiz brand which is delicious


6 cooked quails eggs cut in half


Small handful flat leaf parsley finely chopped


Lemon slices to garnish


Dressing -


1 teaspoon Dijon mustard


1 finely chopped clove of garlic


100 ml extra virgin olive oil


1 tablespoon red wine vinegar


Serves: Serves 4-6 people


Dietaries: GF

Method

This only has a handful of ingredients so it try to find the very best quality you can.

Gently toss all the ingredients together with the dressing being careful not to crush them. Arrange on a large serving platter and decorate with the lemon slices.

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