Salad Nicoise with French Vinaigrette - Grey Poupon UK
Simple and delicious salads are what is called for midweek! This vinaigrette is tasty and easy to make with the best ingredients.
For the salad :
• 300g baby potatoes
• 3 eggs
• 200 g fine beans
• 220 g tomatoes (I’ve used baby plum tomatoes)
• 1 red pepper
• Half cucumber
• 1/4 red onion
• 70 g black olives
• 1 tbsp capers
• 100 g tuna
For the vinaigrette :
• 1 tsp Grey Poupon Dijon Mustard
• 2 tsp apple cider vinegar (recommend @mazzetti_originale_uk Organic ACV as it’s delicious!)
• 1 tsp lemon juice
• a pinch of sea salt
• 1 tsp black, freshly ground pepper
• 60 ml olive oil
We start this recipe with the vinaigrette, as it’s super easy to make and you can keep it in the
fridge for up to one week.
1️. Put the mustard, apple cider vinegar, lemon juice, salt and pepper into a bowl and stir well
2️. Add the olive oil in a very slow stream, whisking constantly until the dressing is emulsified.
Leave it on the side, until ready to use.
3️. Put the baby potatoes into a pan of cold water and boil them for around 10 minutes until
4️. Take them out with a slotted spoon and place the eggs really gently in the same water.
5️. Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut
in halves and quarters. They will look more interesting on the plate later on when sliced
6️. Meanwhile cook the fine beans for around 7 minutes and leave them on the side.
7️. Cut the tomatoes (leave half of tomatoes, they would great on the plate later), pepper,
cucumber and red onion.
8️. Arrange all the vegetables on a serving plate together with the black olives. Drain the tuna
and place large chunks on the top of other ingredients. Sprinkle with capers and drizzle with
a previously made vinaigrette.