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    Caroline Conran's Salade Niçoise

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    Caroline Conran's Salade Niçoise

    Alternatives to add here include: sliced artichoke hearts, baby broad beans, cucumber, capers, radishes, or raw florence fennel.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 225g Tomatoes, sliced
    • 400g tin Tuna in oil, drained and flaked
    • 4 Hard-boiled eggs, peeled and halved
    • 500g tin Anchovies, drained
    • 75g Black olives
    • 2 tbsp Chopped parsley
    • 450g Green beans, trimmed
    • 8 Small new potatoes
    • 1 Romaine or cos lettuce, or 2 baby gem lettuces
    • 2 tbsp Wine vinegar
    • 6 tbsp Olive oil
    • 1 Garlic clove


    1. Boil the beans for 4–5 minutes; cool under cold water. Boil the potatoes for 15 minutes, or until cooked. Drain and halve. Discard the outer lettuce leaves, wash and dry the heart(s) and cut into quarters.
    2. Whisk the vinegar and oil together, along with the garlic clove, crushed with a little salt. Add pepper and pour over the beans, potatoes and tomatoes in a bowl. Lay the tuna over; put the eggs, anchovies and olives on top. Arrange the lettuce hearts around the edge and sprinkle with the parsley.

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