Ingredients
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8 baby new potatoes
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2 free range eggs
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125 g asparagus
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200 g can tuna
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1 handful small black or kalamata olives
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1 romaine lettuce
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4-5 radishes
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2-3 spring onios
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For dressing
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1 teaspoon mustard
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2 tablespoon white wine vinegar
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1 tablespoon extra-virgin olive oil
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half of teaspoon of honey
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salt
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freshly ground pepper
Directions
This is the spring version of the niçoise salad, replacing the green beans with tender asparagus and the tomatoes with radishes.
Steps
|
1
Done
|
Wash and drain the vegetables. |
|
2
Done
|
Boil the potatoes for 10- 15 minutes until tender. In the last 2 minutes add the sparagus in the water. After 2 minutes drain and cool under very cold running water, then drain again well and set aside to finish cooling. |
|
3
Done
|
Boil the eggs for only 5 minutes from the moment the watter starts boiling. After 5 minutes drain and cool under cold running water. |
|
4
Done
|
Whisk the dressing ingredients in a bowl. |
|
5
Done
|
Put the potatoes cut in slices or quarters, spring onions chopped, lettuce leaves torn into chunks, radishes cut in slices, the asparagus spears cut in 2 cm pieces, the olives and large chunks of tuna into a bowl. |
|
6
Done
|
Add the eggs when serving. This salad goes well with some crusty bread. |
