Almost Niçoise Salad

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.

This is a pleasing mix of vegetables, satisfying and nicely highlighted by the dressing.

Taste: ✔✔✔

Ease of cooking: ✔✔✔