Salad Niçoise is a French composed salad of tomatoes, green beans, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The salad hails from Nice, on the Mediterranean Sea. This is a vegetarian version without tuna and anchovies (and minus the tomatoes).
It is an exceptional delicious and filling salad – with plenty going on. Come on… give it a try!
I took the photos before adding the black olives! 
Salad Niçoise
Ingredients (serves 2)
For the salad
- 250 g new potatoes, cut the larger ones in half or smaller
- 100 g French beans, cut into roughly 2-3 cm lengths
- 2 organic eggs
- 1 medium head of a lettuce (I used Salanova), lettuce leaves washed and separated
- small handful of black olives, pitted
- salt, freshly ground black pepper
For the dressing
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon apple vinegar
- 1/2 teaspoon Dijon mustard
- a pinch of salt
Method
Cook the potatoes in salted water for 8-12 minutes until tender, adding the beans for the last 4 minutes. Drain, tip into a bowl and leave to cool.
Cook the eggs in a pan of water for 7 minutes. Leave to cool, then peel and quarter the eggs.
To make the dressing, put all the ingredients into a small bowl, season with salt and pepper and whisk until emulsified.
In a bowl add the potatoes, the beans and some of the dressing. Toss gently together.
In another bowl toss the lettuce leaves with a little of the dressing. Arrange the lettuce, potatoes and beans on a serving plate and distribute the olives and eggs over the salad. Trickle over the remaining dressing and grind over some black peper. Serve straight away!
