Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Ingredients
- 8 baby new potatoes
- 2 medium eggs
- 125g pack asparagus, woody ends removed
- 185g can tuna, drained and flaked into very large chunks
- small handful small black olives, halved
- 1 romaine lettuce, leaves torn into chunks
- crusty bread, to serve
For the dressing
- 1 shallot, finely chopped
- 1 tsp English mustard powder
- 2 tbsp white wine vinegar
- 1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)
- pinch of sugar
Method
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Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
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Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
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Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
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Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.