Name: Nicoise salad boxes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 12 cocktail potatoes; 12 quail eggs; 125 gram green beans, trimmed; 250 gram cherry tomatoes, halved; 250 gram hot-smoked salmon fillet, skin removed, flaked; 150 gram baby mesclun salad leaves; 1/4 cup pitted kalamata olives; snow pea sprouts, to serve; 8 small noodle boxes; Dressing; 1/3 cup extra-virgin olive oil; 1/4 cup white-wine vinegar; 2 teaspoon dijon mustard; 1 clove garlic, crushed

Ingredients

12 cocktail potatoes

12 quail eggs

125 gram green beans, trimmed

250 gram cherry tomatoes, halved

250 gram hot-smoked salmon fillet, skin removed, flaked

150 gram baby mesclun salad leaves

1/4 cup pitted kalamata olives

snow pea sprouts, to serve

8 small noodle boxes

Dressing

1/3 cup extra-virgin olive oil

1/4 cup white-wine vinegar

2 teaspoon dijon mustard

1 clove garlic, crushed

Method

1.Place potatoes in a saucepan and cover with cold water. Bring to the boil on high. Cook 12-15 minutes, until tender. Drain. Cool.

2.Place eggs in a medium saucepan. Cover with water. Bring to the boil on high. Add beans and cook 1-2 minutes. Drain and refresh in cold water. Peel eggs.

3.Cut potatoes into quarters and halve eggs. Transfer to a large bowl with remaining ingredients.

4.In screw- top jar, combine all dressing ingredients. Season to taste.

5.Divide salad between 8 boxes or bowls. Shake dressing and drizzle over salad when ready to serve.

Quail eggs can be replaced with 4 regular hen’s eggs. Cook for 2 minutes more.
Note

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Ingredients

Method

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