Salade Nicoise

Ingredients

• 300 g White tuna in oil, drained
• 1 pcs Head romaine lettuce, torn into bite-sized pieces
• 2 pcs Red potatoes, cubed and boiled
• 4 pcs Free range eggs, hard-boiled
• 2 pcs Spring onions, chopped
• 240 g Green beans, blanched
• 1 pcs Tomato deseeded, chopped
• 2 tbsp Nicoise olives
• 1 tsp Dijon mustard
• 1 tsp White wine vinegar
• 1 tsp Freshly squeezed lemon juice
• 1 tbsp Extra virgin olive oil
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Make an olive-lemon vinaigrette by whisking 5g Dijon mustard, 5g white wine vinegar, and 5g freshly squeezed lemon juice in a small bowl. Slowly drizzle the olive oil as you continue whisking until it forms an emulsion. Now mix in the nicoise and thyme, then season with salt and pepper. Allow to rest for around 10 minutes in order for the flavours to marry well.
2. Meanwhile, arrange the torn lettuce on a serving platter and top artistically with the remaining ingredients. Sprinkle with salt and pepper then drizzle with the vinaigrette.