Niçoise Salad with Rhubarb and Orange Dressing

Gary Rhodes puts a fruity twist on a classic French Nicoise salad
By Gary Rhodes
Niçoise Salad with Rhubarb and Orange Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the salad

  • 100 g French beans
  • 200 g mixed salad leaves
  • 50 g black olives
  • 50 g baby tomatoes

For the poached eggs

  • 1 splashes white wine vinegar
  • 4 eggs

For the dressing

  • 2 tbsp rhubarb and orange chutney
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 1 tbsp water


1. Blanch the beans in a large pan of boiling salted water until tender, but still retaining some resistance to the bite. Drain well and plunge into a bowl of ice cold water to cool. Drain again and set aside.

2. For the poached eggs: bring a wide shallow pan of water to the boil. Add a splash of vinegar and a pinch of salt, and lower the heat so the water is at a simmer.

3. Break the eggs into the pan and poach for 3 minutes. Lift each egg out with a slotted spoon and drain briefly on kitchen paper.

4. For the salad: scatter the leaves, blanched beans, olives and tomatoes on four plates, top each serving with the poached egg.

5. For the dressing: mix together the dressing ingredients and drizzle the dressing over the salad. Serve at once.

Made with produce from Spinney Kitchen - finalists of the Local Food Hero Awards 2007.

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