Adam Liaw’s prawn and avocado nicoise salad
Salad nicoise is as simple as a plate of good, tasty and healthy ingredients. We could all do with eating more of that.
Ingredients
2 eggs
2 ripe heirloom tomatoes, cut into large wedges
4 new potatoes
salt and black pepper, to season
handful of green beans
1 avocado, cut into wedges
½ yellow capsicum, very thinly sliced
½ small red onion, very thinly sliced
1 Lebanese cucumber, peeled at intervals and quartered lengthways
1 small carrot, grated on the small, round holes of a box grater
8 extra large cooked prawns, peeled
¼ cup stuffed green olives
For the vinaigrette
1 tsp Dijon mustard
2 tbsp white wine vinegar
juice of ½ a lemon
4 tbsp grapeseed oil or extra virgin olive oil
Method
Step 1
Boil the eggs by pricking a hole in their bases and placing them in a large pot of boiling water for 8 minutes. Refresh in iced water, then peel. Season the tomatoes well with salt and set aside at room temperature.
Step 2
For the vinaigrette, combine the mustard, vinegar and lemon juice in a large bowl and slowly whisk in the oil.
Step 3
Place the potatoes in a pot of cold water and bring to a simmer. Simmer for about 12 minutes until tender (a sharp knife inserted into the potatoes should go in and out easily). Remove from the pot and season with salt. Blanch the beans for about 30 seconds, then drain, season with salt and set aside. You don’t need to shock them in iced water.
Step 4
Cut the eggs in half lengthways. Cut the potatoes (they should still be warm) into 1cm thick slices. Arrange these and all the other ingredients on a large serving plate and dress with the vinaigrette.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
