Name: Egg Niçoise salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil -; juice 1 lemon -; 1 tsp balsamic vinegar -; 1 garlic clove , grated -; ⅓ small pack basil , leaves chopped -; 3 pitted black Kalamata olive , rinsed and chopped -; 2 eggs -; 250g new potatoes , thickly sliced -; 200g fine green beans -; ½ red onion , very finely chopped -; 14 cherry tomatoes , halved -; 6 romaine lettuces leaves, torn into bite-sized pieces -; 6 pitted black Kalamata olive , rinsed and halved -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Egg Niçoise salad

1. 2 tbsp rapeseed oil -

2. juice 1 lemon -

3. 1 tsp balsamic vinegar -

4. 1 garlic clove , grated -

5. ⅓ small pack basil , leaves chopped -

6. 3 pitted black Kalamata olive , rinsed and chopped -

7. 2 eggs -

8. 250g new potatoes , thickly sliced -

9. 200g fine green beans -

10. ½ red onion , very finely chopped -

11. 14 cherry tomatoes , halved -

12. 6 romaine lettuces leaves, torn into bite-sized pieces -

13. 6 pitted black Kalamata olive , rinsed and halved -

How to cook deliciously - Egg Niçoise salad

1. Stage

Mix the dressing ingredients together in a small bowl with 1 tbsp water.

2. Stage

Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.

3. Stage

Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.