Classic Niçoise-Style Salad with Soft-Boiled Eggs and Capers
Ingredients
- 4 eggs
- 400 g new potatoes
- 200 g fine green beans
- 250 g cherry tomatoes
- 2 tbsp capers
- 100 g black olives
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 10.9 g
- Carbohydrate
- 19.7 g
- of which sugars
- 4 g
- Fat
- 22.4 g
- of which saturates
- 4.2 g
- Fibre
- 4.6 g
- Salt
- 1.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes in salted water for 15 minutes until tender. Add the green beans for the last 3 minutes, then drain and refresh under cold water.
- 2
Meanwhile, soft-boil the eggs for 6 minutes, then cool in cold water and peel carefully. Halve the cherry tomatoes.
- 3
Whisk together the olive oil, red wine vinegar and Dijon mustard with salt and pepper to make the dressing.
- 4
Arrange the potatoes, green beans, tomatoes, olives and capers on a large platter. Halve the eggs and place on top.
- 5
Drizzle generously with the mustard dressing and serve at room temperature.
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