Duck Niçoise Salad, Honey and Mustard Dressing

Duck Niçoise Salad, Honey and Mustard Dressing

Serves 2 20 Minutes

This classic French Niçoise salad is full of flavour and texture, perfect for a festive starter or lite meal. Classically using tuna, this one using Somerset Charcuterie air-dried duck breast is a delicious twist. You can also have grilled chicken or a nice piece of fish all work great with this marriage of flavours.

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This recipe was produced by Ryan Brokenbrow

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Ryan Brokenbrow

Long Description

Ingredients

  • 1 x Pack Air Dried Duck Breast Sliced, 60g
  • 1 x Potato
  • 100g x French Beans
  • 2 x Boiled Eggs
  • 1 x Gem Lettuce
  • 60g x Black Olives
  • 12 x Cherry Tomatoes
  • 12 x Basil Leaves
  • 50ml x Extra Virgin Olive Oil
  • 1 tbsp x Wholegrain Mustard
  • 1 tbsp x Honey (I used Waggle & Hum)
  • 1 x Garlic cloves, crushed
  • 1/2 x Lemon Juice
  • Seasoning

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Ingredients

  • 1 x Pack Air Dried Duck Breast Sliced, 60g
  • 1 x Potato
  • 100g x French Beans
  • 2 x Boiled Eggs
  • 1 x Gem Lettuce
  • 60g x Black Olives
  • 12 x Cherry Tomatoes
  • 12 x Basil Leaves
  • 50ml x Extra Virgin Olive Oil
  • 1 tbsp x Wholegrain Mustard
  • 1 tbsp x Honey (I used Waggle & Hum)
  • 1 x Garlic cloves, crushed
  • 1/2 x Lemon Juice
  • Seasoning
  1. Peel and cube the potato into 1cm squares then boil in salted water. In the same pan add the trimmed French beans and cook with the potato, 3-4 minutes, then drain.

  2. Make the dressing, add the olive oil, mustard, honey, lemon juice, crushed garlic and seasoning and whisk until it is emulsified together into a thick dressing.

  3. Add the drained potatoes and beans to the dressing. Whilst they are still warm they will soak up the dressing better.

  4. Then add washed little gem leaves, ¼ cherry tomatoes, olives and mix together.

  5. Finish with ¼ Boiled egg, the duck charcuterie and basil leaves.

Tips
  • You could even split this recipe into 4 and serve it as a starter!
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