k Flower Power Nicoise Salad k
k With tuna or sardines k
For the dressing (will make 20 portions)
450ml Extra Virgin Olive Oil
150ml Sherry Vinegar
3 tablespoon Lemon Juice
3 tablespoon Dijon Mustard
150ml Tomato Juice
1 tablespoon Caster Sugar
To Taste – Sea Salt and Freshly Ground Black Pepper
For the salad (will make 10 portions)
3 x 400gm Bonito Tuna Steak OR sardines
30 new Potatoes – cooked and cut into ¼
2.5 red onion very finely sliced
10 roasted beetroot cut into ¼ (see Roasted Beetroot recipe for this)
10 free range eggs (soft boiled for 8 minutes)
Mixed lettuce (handful per portion)
40 cherry tomatoes cut into 1/2
Handful of nasturtium leaves,
Seasonal edible flowers
Pink peppercorns (crushed)
In a mixing bowl, add the olive oil, sherry vinegar, lemon juice, Dijon mustard, tomato juice and caster sugar, whisk until all of the ingredients have been thoroughly combined. Season to taste and set to one side.
Place the eggs into a saucepan, cover with cold water, place over a moderate heat and bring to the boil, continue to boil for 7 minutes (they need to be SOFT not hard). Remove the saucepan from the heat and refresh the eggs under cold running water for 10 minutes. Drain well, then peel the eggs, cut into 1/4 and set to one side.
Arrange the remaining ingredients in a similar style to the photograph lightly scatter with the flowers and nastursuim leaves and serve with a little dish of the pouring dressing.