The Australian Women’s Weekly Food — November 2017

SALADE NIÇOISE

PREP + COOK TIME 20 MINUTES SERVES 4

200g green beans, trimmed, halved

1 small red onion (100g), sliced thinly

4 medium egg tomatoes (600g),

seeded, cut into thin wedges

3 hard−boiled eggs, quartered

425g can tuna in springwater,

drained, flaked

⅓ cup (40g) seeded small black olives

⅓ cup (55g) drained caperberries,

rinsed

2 tablespoons finely shredded

fresh basil

1 tablespoon coarsely chopped fresh

flat−leaf parsley

LEMON DRESSING

2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 Boil, steam or microwave beans

until tender; drain. Rinse under cold

water; drain.

2 Make lemon dressing.

3 Place beans in large bowl with

dressing and remaining ingredients;

toss gently to combine.

LEMON DRESSING

Place ingredients in screw−top jar;

shake well.

DID YOU

KNOW?

Salade Niçoise is a

refreshing salad that

originated in the city

of Nice in the

Provence−Alpes−Côte

d’Azur region of

France. Our version

of this colourful salad

• with tuna and boiled
  eggs – is a French
  regional variation. It’s
  always made with the
  freshest produce from
  the markets.

42