Salad Nicoise without fish
In early summer I think of this salad, as a locally grown salad and new potatoes are particularly important for this salad. Traditionally this salad is served with bread.
Oak leaf lettuce
Freshly ground black pepper
- Cook small new potatoes and beans until tender. Drain and leave to cool. Quarter or slice the cooked potatoes.
- Peel and quarter the cooked eggs.
- Arrange the seperated lettuce leaves, potatoes, beans and olives on a serving platter.
- Give the quatered eggs on top and trickle over the dressing.