A Cafe salad from the South of France
Method
- Bring a large pot of water to the boil. Add the eggs and when the water comes back to the boil, cook for exactly 7 mins. Then plunge the eggs into iced water and, when cool, peel and cut in quarters.
- At the same time, cook the potatoes in a large pot of salted, boiling water until just tender, adding the beans for the last few minutes. Drain well and set aside (will continue to cook as they cool).
- When ready, arrange the eggs, potatoes, beans, tomatoes, radishes and celery separately on a large platter.
- Gently toss the tuna with the mayonnaise and chives. Then spoon alongside the celery.
- To make the dressing, whisk the mustard with the vinegar, lemon juice and thyme in a bowl. Then add the oil, little by little, continually whisking.
- Sprinkle the dressing and parsley over the salad and serve with good crusty bread alongside.
Ingredients
- 4 large eggs
- 6 small red potatoes, quartered lengthways
- sea salt
- 18 small green beans, topped & tailed
- 1 punnet Heirloom tomatoes (or cherry tomatoes), quartered or halved – depending on size
- 6 breakfast radishes, washed well & cut in quarters lengthways
- 2-3 tender inner stalks of celery, cut into thickish slices on the diagonal
- 2 x 200 gm cans tuna, drained & flaked into large chunks
- 2 heaped tbsp good mayonnaise
- 1 heaped tbsp snipped chives
- 1 heaped tspn Dijon mustard
- a splash of red wine vinegar
- juice of ½ lemon
- 1 heaped tbsp chopped fresh thyme
- ½ cup olive oil
- 2 tbsp chopped fresh parsley
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