From Vegetarian Bible, Margaret Barca, Penguin Books, 2008.
The traditional Niçoise salad has a fish ingredient, tuna or anchovies, hence this is an almost Niçoise because this has been excluded.
I brought a pot of salted water to the boil and dropped in some topped and tailed green beans. After long enough for them still to retain a little crunch, about three minutes, they were removed and placed under a cold tap to cool off.
Some chat potatoes were then placed into the boiling water and left to cook. They were then removed from the pot and left to cool.
A couple of eggs were next placed in the pot to cook until hard boiled.
Some mixed salad leaves were placed in a serving bowl. The beans, potatoes, some halved cherry tomatoes and black olives were added and vinaigrette dressing poured over and the salad tossed. The hard-boiled eggs were arranged on top and it was ready.
Ease of cooking: ✔✔✔
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