UPDATE 6/6/15: I have updated all the photos in this old post as they just didn’t do it justice – enjoy!
This salad is very popular with the whole of my family. In fact it’s often met with a whoop of delight from my children, especially when I serve it with their favourite garlic bread!
Technically Salad Nicoise should have anchovies draped on it according to Wikipedia but as we are not keen on them we leave them out, but if you like them feel free to put them on top or add to the dressing! Some chefs add blanched green beans to their Nicoise but when you come rushing in the door and need a quick meal, a ripe avocado is in my opinion a more delicious and simpler alternative.
Up until recently I had used an off the shelf dressing which although nice wasn’t exactly economical or fresh. Hence I went on a cyber search for the solution and had to look no further than Lucy Vaserfirer’s blog Hungry Cravings link here. She kindly let me reproduce this version and I don’t think you’ll ever need to buy a shop bought creamy dressing again after tasting this one!
- 1 Head of Mixed Salad Leaves, washed
- 2 Tins tuna in oil, drained
- 4 Free range eggs, boiled & quartered
- 2 Avocados, sliced into eighths
- 4 Vine ripened tomatoes, cut into segments
- 24 Kalamata olives, pitted
- For Quick Creamy Salad Dressing:
- 125ml Mayonnaise (reduced or full fat)
- 1 tsp Dijon mustard
- 1 to 2 Garlic cloves, crushed
- 2 ½ tsp Lemon juice, freshly squeezed
- 3 tbsp Water
- Chives to taste, snipped
- Freshly ground black pepper
- Chive flower petals (optional)
- First whisk together the mayonnaise, mustard, garlic, lemon juice, chives and water. Season to taste.
- Next arrange the salad leaves over 4 plates.
- Then arrange the rest of the ingredients on top of the leaves finishing with the olives.
- Dress with the Quick Creamy Salad Dressing and serve with warm crusty wholemeal baguette or garlic bread.
I’m adding this recipe to the blogging challenge called One Ingredient for July which is run by Laura at How to Cook Good Food.