Salade niçoise with mango dressing
Adapted from Eat Better, Not Less: 100 Healthy and Satisfying Recipes, by Nadia Damaso (Hardie Grant, 2017). Serves 2-3
FOR THE SALAD 141g can good-quality canned or jarred tuna, preferably packed in oil 2 handfuls fresh green beans 8 small potatoes 1 medium carrot Kosher salt 2 or 3 large eggs 8 cherry tomatoes parsley, chives or other fresh
leafy herbs, for serving balsamic glaze, (optional) FOR THE DRESSING ½ ripe mango (from one 340g
mango) 1½tbs white wine or
champagne vinegar 2tbs olive oil 1/2 teaspoon sweet paprika 1 tsp onion powder Kosher salt freshly ground black pepper
SALAD: Fill a small saucepan with a few inches of water and place over medium heat. Bring a separate medium saucepan with water to a boil over high heat. Drain the tuna.
Meanwhile, trim the green bean ends, then cut some of the beans lengthwise in half.
Rinse the potatoes and cut into halves.
Trim and peel the carrot, cut into batons (thick matchsticks).
Fill a mixing bowl with ice cubes and water. Add a generous pinch of salt to the pot of boiling water, then add the beans and carrot.
Cook for 2 to 3 minutes until crisp-tender, then use a slotted spoon to transfer them to the ice-water bath; drain and pat-dry as soon as they have cooled.
Return the water to a boil, then add the potatoes; cook for about 8 minutes, or just until tender. Drain and place in a mixing bowl.
Place the eggs (1 per serving) in a small steamer basket and seat it over the small saucepan (so the eggs are not touching the water).
Cover and steam for 12 minutes, then transfer the
eggs to the same ice-water bath to cool.
DRESSING: Peel the mango and coarsely chop the flesh, placing the latter in a blender along with vinegar, oil, paprika and onion powder. Purée until smooth. Taste and add salt and pepper, as needed. The yield is about ½ cup.
Pour all but 1/4 cup of it over the potatoes, then add the drained green beans, carrot batons and tuna.
Cut the tomatoes into halves and add to the bowl. Toss gently to coat, then taste and season lightly with salt and/or pepper.
When ready to serve, peel the eggs and cut into quarters. Divide the leafy green herbs among individual plates.
Divide the dressed vegetable mixture between them, then finish with the egg quarters, a sprinkling of salt, a drizzle of the balsamic glaze and drizzles of the remaining dressing.