Nicoise-style Salad

The Illustrated Quick Cook

Nicoise-style Salad

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    6 tbsp extra virgin olive oil handful of flat-leaf parsley, finely chopped
    3 tbsp white wine vinegar bunch of fresh chives, finely chopped
    2 garlic cloves, finely grated or crushed through a press 12 black olives, pitted
    1-2 tsp Dijon mustard 12 salt-packed anchovies, rinsed, or flat anchovies in oil, drained
    1 cup (125 g) frozen fava beans or baby lima beans 1 head of crisp lettuce, such as romaine, leaves separated
    2 x 6 oz (175 g) cans tuna in olive oil, drained 2-3 scallions, thinly sliced
    10 cherry tomatoes, halved sea salt and freshly ground black pepper


    Prep: 15 min Total: 15 min (Quick)
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    • 1

      First, make the dressing. Put all the dressing ingredients in a screw-top jar, season well with salt and pepper, cover with the lid, and shake to blend.

    • 2

      Cover the beans with hot water and let stand for 5 minutes. Drain

    • 3

      Put the tuna and tomatoes in a bowl, and drizzle with half the dressing. Sprinkle in half of the fresh herbs, and season with salt and pepper. Toss together. Add the beans, olives, and anchovies, and mix gently.

    • 4

      Line a bowl with the lettuce leaves, and arrange the tuna mixture on top. Drizzle with the remaining dressing, and sprinkle with the remaining herbs. Top with the scallions and serve.

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