vegetarian salad niçoise

Prep time:

Cook time:

Total time:

Serves:

A traditional salade niçoise includes the strong, unmistakable flavours of tuna and anchovy. I have not tried to replicate those flavours here but to replace them with different but equally strong, influential flavourings, principally through the char-grilled potatoes, the olives and the lemon, caper and herb dressing.

Ingredients

10 small Charlotte or other waxy potato (floury potatoes will not hold their shape)
125 g French beans
a handful of broad beans, podded
6 radishes, thinly sliced
6 free range organic quail eggs
4 tomatoes, cut into quarters or six segments, depending on size
16 black olives
1/2 iceberg lettuce, shredded or torn
1/2 green pepper, thinly sliced
1/2 red onion, thinly sliced
1 tbsp extra virgin olive oil

For the dressing:
100 ml extra virgin olive oil
juice of 1/2 lemon
1 tbsp water
1 tsp capers
1 tsp maple syrup
1/2 tbsp chopped fresh oregano
1/2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 clove garlic, finely chopped
pinch sea salt

Instructions

View the full recipe at The Circus Gardener’s Kitchen →