My favourite way to eat out. A fresh, crisp Niçoise with a gut-food boost. Cooking potatoes and leaving them to cool changes their carbohydrate structure, turning it into a resistant starch, a prebiotic that is a fabulous food for our gut bacteria.
Ingredients
2 baby gem lettuce, leaves torn
250g potatoes, boiled and cooled
150g cornichons chopped
200g baby cucumbers, ribboned
200g Datterini tomatoes, halved
250g French beans, boiled, ice-bathed
4 eggs, soft boiled for 6 minutes, quartered
1 tin anchovies
Handful basil leaves torn to garnish
For the dressing:
1 tbsp chives, chopped
1 tbsp mint, chopped finely
6 tbsp extra virgin olive oil
1 tsp dijon mustard
2 tbsp white wine vinegar
Salt and pepper
Method
You can make it all ahead and leave in the fridge, with just a simple assembling to do to serve.
Toss the salad leaves, green beans, tomatoes, potatoes, cornichons and cucumber into a large salad bowl.
Dress with the salad dressing, mixing to combine. Place the egg pieces over, and then lay anchovies on top.
Scatter the basil leaves and serve.
