If I have not already professed my hatred for cold salads, this is another excuse for me to moan about them – and to do something about it, too. I love the combination of a Niçoise: potatoes, anchovies, tuna, olives and Parmesan. Just delicious, but even better when the same classic ingredients are warmed right up, as I’ve done here!
- For the salad
- 8 new potatoes (about 375g)
- 4 eggs
- 2 x 170g tins of tuna, drained
- 5 cherry tomatoes, quartered
- 115g green beans, cut into 2.5cm pieces
- 1 small red onion, thinly sliced
- 100g pitted black olives, halved
- 3 anchovies, chopped finely
- 150g Parmesan shavings
- For the dressing
- 5 tbsp olive oil
- 2 cloves of garlic, crushed and chopped
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley
- 2 tsp dried chives
- ½ tsp salt
Boil the new potatoes in simmering salted water for 15–20 min. Drain and cool, then cut into quarters.
Lower your eggs gently into boiling water and simmer for 8 min. Rinse under cold water and, when cool to touch, peel from their shells and cut into quarters.
Put the potatoes, eggs, tuna, tomatoes, beans, red onion, olives and anchovies into a 20x30cm ovenproof dish. Preheat the oven to 200°C.
To make the dressing, put the oil, garlic, vinegar, parsley, chives and salt into a bowl and mix well. Add the dressing to the baking dish and give the whole thing a good stir, making sure everything is coated well.
Put the Parmesan shavings on top and bake in the oven for about 15 min. This is just enough time for all the loveliness in the dish to warm through, but also for the cheese to melt and crisp up on top.
This is best served straight away. I like it with a glass of fizzy water and some trashy afternoon telly.