Salad nicoise

by Ed Halmagyi


  • 6 large Kipfler potatoes
  • 1 cup baby green beans, trimmed
  • 1 head witlof, leaves separated
  • 1 cup mixed baby tomatoes, halved
  • ½ bunch basil leaves
  • ½ cup pitted Kalamata olives
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • 2 lemons, juiced
  • ½ tsp dried marjoram
  • ½ cup extra virgin olive oil
  • salt flakes and freshly-milled black pepper
  • 6 soft-boiled eggs, halved


1 Steam the potatoes over a saucepan of simmering water for 20 minutes, until tender, then peel and slice in ½cm discs. Blanch the beans until just tender then refresh under cold running water.
2 Combine the potatoes, beans, witlof, tomatoes, basil and olives in a large bowl and toss lightly.
3 Put the anchovies, mustard, lemon juice, marjoram and olive oil in a blender and purée until smooth. Season with salt and pepper then pour over the salad. Serve garnished with eggs.

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