Something French for VeganMoFo Day 4.
Salad Niçoise (pronounced nee-suaz) is essentially a French salad from Provence. The main ingredients are green beans, potatoes, olives, hard boiled eggs and tuna. I used Lamyong chunky fish instead of tuna and completely left the eggs out to make it vegan.
You may argue the fact that Salad Niçoise should be arranged on a bed of lettuce which is pretty much how the original is served everywhere in the world. I just tossed it together (gently of course) instead and some more tossing took place the next day as I had left-overs.
1 cup slender fresh green beans, trimmed
4 long pieces kipfler potatoes, washed, scrubbed and peeled
1 piece Lamyong Chunky fish
1 tomato, cut into wedges
½ small red onion, peeled and sliced thinly
8 small black olives, pitted (I actually used stuffed green olives)
1 tsp rice seasoning with seaweed (this’ll give vegan fish a stronger, fishier taste)
1 spring onion (shallot), finely chopped
1 clove garlic, peeled and crushed
2 tsp Dijon mustard
2 tbs white wine vinegar
1 tbs lemon juice
4 tbsp extra virgin olive oil
Handful basil leaves, chopped
• Whisk together all the ingredients listed on the dressing section except for spring onion (shallot) and basil leaves. Season to taste with salt and pepper.
• Cook green beans in boiling salted water over medium heat until just tender. Drain, refresh under cold water then drain again. Transfer to a bowl.
• Meanwhile, cook chunky fish with a drizzle of oil and rice seasoning and enough water to cover it all. Drain and set aside. When it is cool enough to handle, tear it apart.
• Place potatoes in another saucepan, cover with water and bring to the boil over medium heat. Cook for 10 minutes or until tender when pierced with the tip of a knife. Drain. When cool enough to handle, cut into 1.5cm rounds.
• Place the beans, potatoes, tomatoes, onion, olives and cooked vegan fish in a salad bowl.
• Give your salad dressing another whisk and add spring onions and chopped basil leaves. Drizzle over the salad.
• Toss the salad gently and serve cold.