This weeks lunchbox is a Veggie Niçoise salad – feel free to use tuna (I’m allergic) or omit the eggs for something like tempeh (acts as a good bacon alternative) if you’re vegan. As always it makes enough for 3 lunches
Veggie Niçoise SaladPrint This
- 450g baby potatoes
- 6 eggs
- 150g fine green beans
- 2 tomatoes, chopped
- 3 tbsp pitted Black olives, sliced
- 1/2 red onion, finely chopped
- Romaine or butterhead lettuce
- FOR THE DRESSING
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
Wash and halve the potatoes, then place into a saucepan, cover with water and a pinch of salt, and bring to the boil. Reduce the heat to medium-low, and simmer for about 8 minutes. When the potatoes are just about done, add the green beans for the last minute or 2. Drain the potatoes and beans in a colander and rinse with cold water. Set aside to cool.
While the potatoes are cooking you can hard boil your eggs. I typically boil for 7-8 mins (timing from the point where the water starts to boil). Run the eggs under cold water to stop cooking. Peel the eggs you are going to eat that day or the day after, however peel the rest on day of eating. NOTE: Hard boiled eggs with their shell on keep up to a week in the fridge, however with their shell off they are recommended to eat on the day.
To make the vinaigrette, combine all dressing ingredients together. Add a splash of water if it is a little thick.
Divide the lettuce (2 handfuls each), tomatoes, potatoes, beans, olives, and red onion into 3 lunchboxes. Add the eggs and dressing the night before or morning of eating.