Salad Nicoise 

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Jane Barne’s low-fat version of this popular salad is an excellent choice for a lunch or light meal. From Jane's book, Recipe Renovations.

Ingredients:

1 clove garlic, finely crushed

1 egg, soft-boiled

1 Tbsp olive oil

2 tsp water

2 tsp lemon juice or vinegar

1/4 tsp freshly ground black pepper

8 thin slices of day-old French bread, cut into cubes

4 small potatoes, boiled and cut into chunks

2 Tbsp low-fat plain yoghurt

2 ripe tomatoes, cut into wedges

200 g green beans, cooked but still crisp and warm

185 g tuna in brine

1 hard-boiled egg, quartered

2 mignonette lettuces or equivalent soft-leafed salad mix

16 small black olives

8 anchovies, washed and cut into strips

Directions:

To make dressing, process garlic then soft-boiled egg in blender. Add olive oil, water, lemon juice or vinegar, pepper and whiz until well combined. Set aside.

Heat non-stick frypan, add bread and toss until brown. Set aside.

In a large bowl, mix warm cooked potatoes with yoghurt. (Alternatively, mix yoghurt with dressing later.)

Add tomatoes, warm beans, tuna and hard-boiled egg and pour dressing over. Mix gently but well.

Cover a serving platter with salad leaves. Spread mixture over salad leaves and decorate with croutons, olives and anchovies. Serve immediately.

Author:

Jane Barnes

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