Niçoise Salad
This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO and Forvm Cabernet Sauvignon Vinegar. Add a side of your favourite greens to turn any meal an occasion.
Ingredients
- Ortiz Ventresca Tuna
- 4-5 small cocktail potatoes steamed & halved
- 3 tbsp Simon Johnson Empeltre Olives
- 1 lebanese cucumber sliced
- 1 cup green beans blanched
- 3 cherry tomatoes halved
- 4 radish with stems halved
- 2 hard boiled eggs
- Tasman Sea Salt
- 3 tbsp PONS Green EVOO
- 2 tbsp Forvm Cabernet Saugivnon 8 Year Aged Vinegar
- 2 tbsp freshly chopped herbs parsley or basil etc, for garnish
Instructions
- Drain tuna, discarding oil from the tin and arrange tuna in a serving bowl. Add the halved cocktail potatoes and empeltre olives.
- Arrange green beans, radishes, cucumber, cherry tomatoes and boiled egg alongside the tuna and potatoes etc.
- Make a dressing on the side using olive oil and vinegar. Season salad greens with sea salt.
- Finally, garnish salad with some chopped herbs before eating.
