Niçoise Salad

INGREDIENTS

• 2 jammy eggs (boiled with a slightly soft yolk)

• 1 cup of green beans trimmed 

• 2 salmon fillets 

• 350 grams of Kipfler potatoes peeled and boiled

• 1 head of cos lettuce washed and chopped

• Half a cup of pitted kalamata olives 

• 2 tbsp fresh herbs

• 1 packet of Caravan Foods croutons 

Dressing: 

• 4tbsp extra virgin olive oil 

• 1tbsp white wine vinegar

• 1 tbsp lemon juice 

• 1 tsp dijon mustard 

• Salt & pepper to taste

METHOD

1. Preheat your oven to 180degrees.

2. Place your salmon in an ovenproof dish and drizzle with a generous amount of olive oil. Cook for around 15 minutes or until cooked through. 

3. Whilst the salmon is cooking, peel your kipfler potatoes, cut into 1 inch chunks, add to some salted, boiling water and cook until soft. Strain thoroughly and mix through your fresh herbs.

4. Trim your green beans and cook in boiling water until tender. Strain and set aside.

5. Boil your eggs for around 5 minutes until a little soft in the middle. 

6. Chop your cos lettuce, discarding the end. 

7. To make the dressing, add your olive oil, vinegar, salt & pepper, lemon juice and dijon mustard into a jar and shake this until well mixed.

8. To assemble your salad, add the lettuce to a large bowl, a handful of green beans, olives, a boiled egg and a generous amount of the potatoes.

9. Top with the salmon, drizzle over the dressing and add a generous serve of our Caravan Foods Croutons!
   

Recipe designed and produced for Caravan Foods.