Fresh chestnut nicoise
by Charlotte Watts
A Nicoise salad is a tasty classic dish that also incorporates a whole host of cholesterol superfoods and an extremely well-balanced meal, especially with this vegetarian twist, swapping tuna for protein-rich chestnuts.
250 g small new potatoes in their skins
2 large free range eggs
175 g green beans
1 small red onion
4 ripe tomatoes
250 g leaf salad eg. watercress, spinach, herb leaf and rocket
80 g black olives
1 200g box chestnuts
1 tbsp extra-virgin olive oil
1 tsp white wine vinegar
1 teaspoon wholegrain mustard
½ teaspoon honey
1 small clove garlic, crushed
- Boil the potatoes in their skin, drain and leave to cool.
- Boil the eggs for up to 12 minutes until hard-boiled (depending on how large). Remove from the water and immediately run under cold water, then peel off the shell and slice lengthways into wedges.
- Trim and halve the green beans and steam until tender – about 8-10 minutes. Run under cold running water and leave to cool.
- Finely slice the red onion and cut the potatoes and tomatoes into larger slices or chunks.
- Wash the salad leaves and place in a large serving bowl.
- Add the tomatoes, potatoes, green beans and olives into the serving bowl.
- Add together the ingredients for the dressing into a jug, whisk with a fork and spoon or pour over the salad.
- Season and toss the salad with your hands until all the ingredients are coated.
- Serve the salad onto four plates.
- Arrange the egg slices, chestnuts and olives onto the salad.
- Squeeze the juice from the lemon over the salad, season with black pepper and serve.