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Egg Niçoise salad

A vegetarian Niçoise salad, that’s packed with goodness – fibre, folate, iron, vitamin c and gluten-free too


For the dressing

  • 2 tbsp rapeseed oil
  • juice 1 lemon
  • 1 tsp balsamic vinegar
  • 1 garlic clove, grated
  • ⅓ small pack basil leaves chopped
  • 3 pitted black Kalamata olive, rinsed and chopped

For the salad

  • 2 eggs
  • 250g new potatoes, thickly sliced
  • 200g fine green beans
  • ½ red onion, very finely chopped
  • 14 cherry tomatoes, halved
  • 6 romaine lettuces leave, torn into bite-sized pieces
  • 6 pitted black Kalamata olive, rinsed and halved


  1. Mix the dressing ingredients together in a small bowl with 1 tbsp water.
  2. Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
  3. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.

recipe from bbcgoodfood

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