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Niçoise Salad Platter

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Preparation time: 45 min
Serves 6 people
5 Average Rating

Bright, fresh and beautifully composed, this Niçoise salad platter is a show-stopping way to enjoy classic French flavours. Crispy baby potatoes, tasty olives, juicy tomato wedges, flaky tuna and quartered eggs are dressed in a zesty Green Goddess Mayonnaise. It’s elegant enough for entertaining yet simple enough for a weeknight, with the eggs adding protein and appetite-satisfying richness.

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Ingredients

Green Goddess Mayonnaise
  • 1 small ripe avocado, peeled, chopped
  • 2 spring onions, chopped
  • ¼ cup flat leaf parsley leaves
  • 2 tbsp lemon juice
  • ⅔ cup buttermilk
  • ¼ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 hard-boiled egg, peeled
Salad
  • 800g baby white potatoes 
  • 400g green beans, trimmed
  • 400g asparagus, trimmed
  • 400g fresh tuna steaks
  • 1 tbsp olive oil
  • 200g baby grape tomatoes, halved
  • 1 cup whole marinated Kalamata olives
  • 6 semi-hard boiled eggs, halved
  • 6 small radish, halved
  • 1 tbsp drained baby capers

Method

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  1. To make Green Goddess Mayonnaise, combine all ingredients in a blender or food processor. Blend until smooth. Season with salt and pepper. Set aside.
  2. Cook potatoes in the microwave or in a pot of boiling salted water until just tender when pierced with a skewer. Drain and cool under cold water. Drain again and allow to dry. Use a lightly oiled knife to cut into quarters.
  3. Cook beans and asparagus in boiling water for about 1 minute until changed colour but still crisp. Drain and immerse in iced water to keep crisp.
  4. Meanwhile, heat a chargrill or frying pan over a high heat. Brush tuna with oil. Sear for 1 - 2 minutes on each side (depending on thickness) for medium rare. Rest for 5 minutes before slicing.
  5. To assemble salad, arrange potatoes, beans, asparagus, sliced tuna, tomatoes, olives, eggs and radish on a large serving platter in sections. Serve drizzled with some of the dressing and sprinkle with capers.

Video

Notes

  • Dressing will last in the fridge for 3 days. You can add some fresh parsley leaves or baby spinach and blend again to freshen it up.
  • Add a tsp of warm water to loosen if required.
  • This dish can be arranged both as a mixed salad, and deconstructed.
  • You can use a good-quality large can of tuna in spring water as an alternative to fresh. Flake drained tuna into large pieces.
  • Use Low GI/low carb potatoes for a heart-healthy option.

Nutrition Per Serve

  • 470g Serving size
  • 1745kJ 417kcal Energy
  • 29g Protein
  • 23g Total fat
  • 4g Saturated fat
  • 20g Carbs (total)
  • 7g Carbs (sugar)
  • 495mg Sodium
  • 8g Fibre
  • 4.8µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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