Bryan Webb's Nicoise Salad

Bryan Webb's Nicoise Salad

Take along a big bowl of tasty Nicoise Salad to your Big Lunch.

Photo by: Katrin Gilger

This summery salad recipe from chef Bryan Webb is perfect for sharing. Take a big bowl along to your Big Lunch and enjoy.

This recipe serves eight people, but if you want to make a bigger batch to bring along to your get-together, just double the quantities. 


8 eggs
2 round or head of little gem lettuce
2 big handfuls of rocket leaves
24 new potatoes, boiled and cut in half
6 ripe tomatoes, quartered
32 black olives, stones removed
2tbs capers
40 fat pink anchovies
2 large handfuls of green beans, topped and tailed, boiled in salted water, refreshed in cold water and drained

For the dressing:
4tbs red wine vinegar
8 cloves of garlic, peeled and chopped
350ml extra-virgin olive oil
Salt and pepper


Make the dressing by whisking together the vinegar, salt, pepper and garlic in a bowl. Continue whisking, adding the oil in a thin stream until amalgamated.

Boil the eggs for six minutes, drain and refresh in cold water. Peel and cut into quarters. 

Carefully wash and dry the lettuce and rocket.

To assemble, pop your lettuce and rocket leaves into a large bowl and add the rest of your ingredients on top: get creative! Spoon the dressing over the salad and enjoy!