Ingredients
-
8 baby new potatoes
-
2 free range eggs
-
125 g asparagus
-
200 g can tuna
-
1 handful small black or kalamata olives
-
1 romaine lettuce
-
4-5 radishes
-
2-3 spring onios
-
For dressing
-
1 teaspoon mustard
-
2 tablespoon white wine vinegar
-
1 tablespoon extra-virgin olive oil
-
half of teaspoon of honey
-
salt
-
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
|
|
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
|
|
5
Done
|
|
6
Done
|