Salad Nicoise

Warmer weather is upon us! A simple and delicious favourite, perfect for summer.

There are many and varied versions for this timeless salad — but this is one that I use and prefer. Traditionally, potatoes were not used — but I find the addition of the humble spud gives that certain extra ‘oomph’ to the dish, and also makes it a meal in itself.

Ingredients (Serves 2)

  • 1 baby cos lettuce — washed, and broken into goodish sized pieces
  • 200g green beans, freshly steamed
  • 2 vine-ripened tomatoes, cut into quarters
  • 1 x 185g tinned tuna in olive oil
  • 2 free range hard boiled eggs, quartered
  • 3 new or chat potatoes, cooked, and sliced
  • 100g small black olives (Sicilian for example)
  • 4 x anchovy fillets — chopped finely (optional)
  • A handful of chives from your herb garden


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon flaxseed oil
  • 1 teaspoon Champagne or wine vinegar
  • juice of 1 lemon
  • sea salt



  1. Place half of the cos lettuce on a serving platter.
  2. Gently add the tomatoes, tuna, beans, egg, and potatoes.
  3. Mould the remaining lettuce through the previous ingredients, then scatter with the olives and the (optional) anchovies.
  4. Dress with the vinaigrette, and finish with a sprinkle of chopped chives.
  5. Serve with Crusty Sour Dough, and a glass of Pinot Grigio. Voilà!!!

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