Egg Niçoise salad--Cooking Books

Egg Niçoise salad

Ingredients

For the dressing

2 tbsp rapeseed oil

juice 1 lemon

1 tsp balsamic vinegar

1 garlic clove, grated

⅓ small pack basil

, leaves chopped

3 pitted black kalamata olives, rinsed and chopped

For the salad

2 eggs

250g new potatoes, thickly sliced

200g fine green beans

½ red onion, very finely chopped

14 cherry tomatoes, halved

6 romaine lettuce leaves, torn into bite-sized pieces

6 pitted black kalamata olive, rinsed and halved

Method

1 Mix the dressing ingredients together in a small bowl with 1 tbsp water. 

2. Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.

3. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.