Nicoise Salad

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 4-5 Kangaroo Island Eggs
  • 4 Pink Potatoes, Large, any type suitable for boiling will suffice
  • 350 g Green beans, approximately 1.5 cups
  • 220 g Ortiz Tuna in Olive Oil
  • 95 g Ortiz Anchovies in Olive Oil
  • 250 g Simon Johnson Empeltre Olives
  • 4 Large vine ripened tomatoes, quartered
  • 1 Spanish onion, quartered
  • ½ bunch Flat leaf Parsley
  • Forvm Cab Sav Vinegar
  • Tasman Sea Salt
  • Freshly cracked black pepper
  • You will need a large serving platter, if sharing. We’ve used one by Fasano. Available in stores.

Method

  1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside
  2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool
  3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble
  4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later
  5. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred
  6. Next add the potatoes, tomato and Spanish onion wedges
  7. Group together the blanched green beans & flat leaf parsley leaves too
  8. Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives
  9. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper.
  10. Spoon a generous amount of the dressing over the ingredients, just before serving at the table

Buy the Ingredients