Egg Niccediloise salad
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
For the salad
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
- STEP 1
Mix the dressing ingredients together in a small bowl with 1 tbsp water.
- STEP 2
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.
- STEP 3
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.
