Modern Nicoise Salad
4 AS SIDES
- 4 eggs
- 500g washed kipfler potatoes
- 200g baby green beans, trimmed
- 1 green oakleaf lettuce
- 4 vine ripened tomatoes
- 16 nicoise or other small black olives
- 1/3 cup continental parsley leaves, chopped
- Baguette, to serve
- 100ml extra virgin olive oil
- 2 tbs red wine vinegar
- 1 tsp Dijon mustard
- 2 anchovies, chopped
- 1 small garlic clove, chopped
- ½ tsp caster sugar
1 Bring a small saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled egg, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.
2 Meanwhile, place potatoes in a pan of cold salted water. Bring to the boil. Simmer for 10 minutes or until just tender. Using a slotted spoon remove potatoes to a plate. Stand 5 minutes then slice.
3 Add the beans to the boiling water, cook 1 minute until bright green. Drain, refresh beans in a bowl of iced water. Drain, pat dry.
4 For the vinaigrette, combine all ingredients in a blender or small processor. Blend or process until well combined. Season.
4 Separate the lettuce leaves, wipe over with damp paper towel. Slice the tomatoes. Divide the olives into small bowls.
5 To serve, divide the lettuce leaves, potatoes, beans, tomato slices and olives among 4 serving plates. Break eggs in half and place in the centre of each plate. Pour over dressing, sprinkle with parsley. Season and serve with torn baguette.