Foodkit Recipe
Classic Nicoise Salad
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Potato (Baby Gourmet) | |
| Green Beans | Remove the string |
| Eggs (Free Range) | Use 1 egg per person |
| Vinegar (Red Wine) | |
| Parsley | Finely chop |
| Garlic Cloves | Peel and chop or slice finely |
| Tuna in Spring Water | |
| Tomato (Cherry) | 1 Punnet serves 4. Halve the tomatoes |
| Onion (Red) | Half the onion serves 4. Peel and finely chop. |
| Anchovy Fillets | Roughly chop |
| Pitted Kalamata Olives | |
| Basil |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 15 mins | In a saucepan boil the baby potatoes in water until tender and then drain well. Allow to cool before quartering. |
|---|---|
| Step 2 4 mins | In the same saucepan blanch the beans in boiling water for 1 minute then immediately refresh in cold running water. Set aside. |
| Step 3 10 mins | Meanwhile, boil the eggs in a saucepan just covered with cold water for 6 minutes, remove from the heat and run under cold water immediately. Allow to cool before peeling and quartering. |
| Step 4 5 mins | To make the vinaigrette, combine 100ml olive oil with the red wine vinegar, parsley, garlic and salt and pepper in a jar with a tight fitting lid and shake well to combine. Set aside until needed. |
| Step 5 | To serve - In a large bowl, mix all the ingredients together gently and place them on a large platter. Drizzle over the vinaigrette. |
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