Smane Nisose
This is my go-to summer salad – it reminds me of lazy, shaded lunches in the south of France, sipping rosé that’s a few degrees away from frozen. For this salad to really sing, you want to use the ripest tomatoes you can find (leave them to warm in the sun a little before using), waxy new potatoes and tuna in oil. The timing on the eggs is also important; the perfect ‘niçoise’ egg is halfway between soft- and hard-boiled, with a totally set white and a slightly fudgy yolk. Enjoy! Barney Desmazery
SERVES 2 PREP 20 mins
COOK 15 mins EASY
8 new potatoes
50g green beans (or a small handful), trimmed and halved
3 eggs
2 Little Gem lettuces, quartered
50g pitted black olives
2 medium tomatoes (plum are good), quartered
145g can tuna in olive oil, drained, oil reserved (see below)
For the dressing
½ garlic clove
1 anchovy fillet (optional)
1 tbsp Dijion mustard
2 tbsp red wine vinegar
4 tbsp reserved olive oil from the tuna can (topped up, if needed)
1 To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the oil. Set aside.
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Denne historien er fra July 2020-utgaven av BBC Good Food UK.
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