Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Prep:20 mins
Serves 2
8 baby new potatoes2 medium eggs125g pack asparagus, woody ends removed185g can tuna, drained and flaked into very large chunkssmall handful small black olives, halved1 romaine lettuce, leaves torn into chunkscrusty bread, to serve
STEP 1Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.STEP 2Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.STEP 3Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.STEP 4Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
