This is a basic Salad Niçoise decorated with bright primrose flowerheads to announce the arrival of summer. Gorgeous, filling and wholesome 250g new or mini potatoes
150g French beans 8 quail's eggs 4 fresh tuna steaks 1 cos or crispy lettuce 200g cherry tomatoes 75g black olives 10 primrose heads, green parts removed Cook the potatoes in boiling salted water for approximately 20 mins. Steam the French beans for 4 mins so that they are still crisp. Hardboil the quail's eggs for 4 mins. Cook the tuna steaks for 3 mins each side or less if you like them rare, flake with a fork. Leave all ingredients to cool. To assemble the salad: wash and tear the lettuce and place in a large bowl. Cut the tomatoes in half and scatter over the lettuce, together with the beans, potatoes, olives and flaked tuna. Halve the quail's eggs and arrange on top. Scatter the primroses over and serve with creamy dressing (see below) on the side. Enjoy with crisp bread and butter. Creamy Dressing 3 tbsp mayonnaise (lemon mayonnaise, if you can find it) 3 tbsp plain yogurt 1 to 2 tbsp milk Salt and pepper Mix the mayonnaise and yogurt together and add enough milk to make a pouring consistency. Season to taste. If you don't have lemon mayonnaise, add a teaspoon of lemon juice and half a teaspoon of grated lemon peel to the mixture instead. |
