Cooking Instructions
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Step 1
Peel the
Kipfler Potatoes (500 g)
and pop them in a pot to boil or steam until soft. Place the cooked potatoes into a large mixing bowl and drizzle with
Olive Oil (to taste)
.
Step 2
Add to the cooked potatoes some
Sea Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
, the
Fresh Chives (1 bunch)
and fresh
Fresh Parsley (1 bunch)
finely chopped, and toss to combine.
Step 3
Hard boil the
Eggs (6)
. Once cooked, remove the eggs from the pot and peel them straight away, cut in half and set aside.
Step 4
Place the
Green Beans (2 handfuls)
in a bowl and pour some boiling water over them. Leave the beans for a minute or two then drain the water and set them aside.
Step 5
To make the vinaigrette dressing, place
Olive Oil (80 mL)
,
Lemon (1)
,
Dijon Mustard (15 g)
,
Sea Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
into a jar and shake vigorously.
Step 6
Place the cooked potatoes,
Truss Tomatoes (10)
,
Lebanese Cucumber (1)
, cooked green beans and
Kalamata Olives (100 g)
into a serving bowl, then add the drained
Canned Tuna (1 can)
,
Anchovies (8)
, and eggs on top.
Step 7
Drizzle over the vinaigrette and sprinkle with chopped fresh chives and fresh parsley. Voila! A delicious Niçoise salad. Enjoy!
