Nicoise Salad

Prep time : 20 mins
Cooking time : 10 mins
Serves :4

Ingredients :
3 egg
125 olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325g iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175g baby green beans, trimmed and blanched
1 small red capsicum deseeded and thinly sliced
1 celery stalk, cut into 5cm strips
1 Lebanese cucumber, deseeded, cut into 5cm strips
375g tinned tuna, drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped

Method:
Put the eggs in a saucepan of cold water.

Bring slowly to the boil, then reduce the heat and simmer for 10 mins.

Stir the water during the first few mins to centre the yolk.

Drain and cool under cold water, then peel and cut into quarters.

Combine the oil, vinegar and garlic in a small bowl and mix well.

Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.

Pour over the dressing and toss well to combine.

Serve the salad topped with the egg quarters.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd