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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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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