Summer recipe: Salad Nicoise with Leerdammer
Salad Nicoise with Leerdammer
Serves 2
Ingredients:
• 8 small new potatoes
• 2 hard boiled eggs
• 75g / 3 oz green beans
• 2 fresh tuna steaks (about 150g / 5 oz each)
• A little olive oil
• Salt and black pepper
• 75g / 3 oz mixed salad leaves
• 4 small ripe tomatoes, quartered
• 16 Small black olives
• 150g / 5 oz Leerdammer cheese cut into small cubes
For the dressing
• 6 tbsp / 90ml of olive oil
• 2 tbsp / 30ml of white wine vinegar
• Juice of 1/2 lemon
• 2 tsp / 10ml of Dijon mustard
• Salt and black pepper
Method:1. Cook the potatoes in a pan of boiling water for 15-20 minutes until they are soft. Drain them and leave to cool slightly once cooled cut them in half.
2. Peel the boiled eggs and cut them into quarters
3. Trim the beans and blanch them in boiling water for 1 1/2 minutes. Refresh them in cold water and drain.
4. Preheat a griddle pan or non-stick frying pan. Brush the tuna steaks lightly with olive oil and sprinkle with salt and black pepper. Fry the steak over a high heat for 1-2 minutes on each side (1 min for rare or 2 min for medium / well done)
5. Divide the salad leaves between 2 serving plates or bowls. Arrange the beans, potatoes, tomatoes, eggs and olives over the leaves.
6. Break the tuna steaks into smaller pieces and scatter over the top of the salad followed by the LEERDAMMER cubes.
7. For the dressing, whisk all of the ingredients together in a small bowl until they are mixed well. Pour this over the salad when you are ready to serve.
Tip: A good quick way to make the dressing is to put all the ingredients into a screw top jar, like a clean jam jar and give it a really good shake.
