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.

Salad Nicoise without fish

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.

Summary

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  • CourseSalad
  • CuisineVegetarian
  • Yield2 servings
  • Cooking Time15 minutesPT0H15M

Ingredients

Oak leaf lettuce
1
New potatoes
400 Grams
French beans
150 Grams
Eggs
4
Black olives
20
Sea salt
1 Pinch
Freshly ground black pepper
1 Pinch
Olive oil
4 Tablespoons
Cider vinegar
1 Tablespoon
Garlic clove
0.5
Dijon mustard
1 Teaspoon
Sugar
1 Pinch

Steps

  1. Cook small new potatoes and beans until tender. Drain and leave to cool. Quarter or slice the cooked potatoes.
  2. Peel and quarter the cooked eggs.
  3. Arrange the seperated lettuce leaves, potatoes, beans and olives on a serving platter.
  4. Give the quatered eggs on top and trickle over the dressing.