Salade Nicoise with Cocoa Nib Vinaigrette Recipe


  • For the Dressing
  • Put all of the ingredients in your preferred dressing mixer (an empty, clean jar with lid is perfect) and mix together.
  • For the Salad
  • 1

    Boil the eggs and the potatoes for 10 minutes, allow them to cool and then cut them into slices.

  • 2

    Top and tail the green beans and simmer for 5 minutes.

  • 3

    Cut the red onion into very thin slices.

  • 4

    Cook the tuna steak in a grill pan with a little of the vinaigrette for 2 minutes each side.

  • 5

    Meanwhile, make the salad by mixing the sliced baby potatoes and eggs, black olives, cherry tomatoes cut in half, red onion slices, green beans and salad leaves, then dress with the vinaigrette.

  • 6

    Slice the tuna into strips and arrange with the salad in bowls. Finish with spring onion, basil, pine nuts, parmesan cheese shavings and a little more vinaigrette.

Serves: 2 people
  • Ease of preparation: Easy
  • Preparation time: 45 minutes


  • For the Dressing
  • 1 tsp whole-grain Dijon Mustard
  • 3 tsp Cocoa Nib & Balsamic Vinegar
  • 5 tsp Olive Oil
  • salt & pepper

  • For the Salad
  • 100g green beans
  • 50g cherry tomatoes
  • 100g baby potatoes
  • 1 tuna steak
  • 1 small red onion
  • 2 eggs
  • black olives
  • fresh salad
  • 20g pine nuts
  • spring onions
  • Greek basil
  • parmesan cheese shavings

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