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Take a trip to France with this delicious avocado niçoise (pronunced: [nee-SWAZ]) salad by Chef Jason Ford.

Serves 4

Ingredients

  • 120ml extra virgin olive oil
  • 60ml white wine vinegar
  • 20g dry mustard
  • salt and pepper, to taste
  • 150g green beans, blanched
  • 400g potato, cooked whole and sliced
  • 300g salmon fillet, poached (or tinned tuna)
  • 1 avocado, halved peeled and sliced
  • 125g roma tomato, wedges
  • 80g kalamata olives, pitted
  • 2 hard-boiled eggs, cut into wedges
  • 3 anchovies, cut into strips
  • 1 baby lettuce, leaves separated

Method

  1. To make the dressing, whisk the olive oil, vinegar and mustard into an emulsion and add salt and pepper to taste.
  2. Add all other ingredients except the salmon into a bowl and toss with dressing.
  3. Arrange the dressed salad into a serving dish and scatter chopped pieces of salmon on top, serve immediately.

 

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