When in doubt, opt for a niçoise salad, or a version thereof, for lunch or dinner. It appeals to almost everyone because it brilliantly combines a little bit of everything.
Best Health Magazine, Summer 2009
- 4 medium potatoes unpeeled
- 16 small spears asparagus trimmed
- 600 g fresh tuna loin
- 1 tbsp olive oil
- inner leaves of romaine lettuce torn
- 8 small red radishes finely sliced into rounds
- 24 cherry tomatoes halved
- 2 tbsp small black olives unpitted
- 1 tbsp capers rinsed
- handful fresh basil leaves
- 4 eggs hard-boiled and sliced or quartered
- 4 anchovies halved lengthways
- handful watercress
- 2 tbsp extra virgin olive oil
- 1 tbsp wine vinegar
- 2 tsp Dijon mustard
- Sea salt and pepper
- Cook potatoes in boiling salted water for 15 minutes. Remove, cool and cut into quarters. Add asparagus to boiling water for a further four minutes, then drain, cool under cold water and set aside.
- Brush tuna loin with oil and grill for about 10 minutes, turning until it is browned on the outside but still pink in the middle. Set aside.
- Whisk dressing ingredients in a bowl. Lightly toss lettuce, potato, asparagus, radishes, tomatoes, olives and capers with dressing, and garnish with basil.
- Divide salad equally among four platters. Thinly slice tuna and fan equal portions onto each platter. Add equal portions of egg and anchovies, then scatter each platter with watercress.