Name: Rainbow Nicoise
Yield: 6-8
Ingredients: 400g baby red or chat potatoes; 150g green beans, trimmed, halved; 1 bunch baby asparagus, ends trimmed; 12 quail eggs (see tip, below); 80g beetroot leaves or mixed salad leaves; 350g baby heirloom or mixed medley tomatoes, halved; 1 small red onion, halved, cut into thin wedges; 1 cup (160g) jumbo rainbow olives (see tip, below); ½ cup chopped flat-leaf parsley; ½ cup basil tips (see tip, below); Dressing; ¼ cup olive oil; 2 tbsp red wine vinegar; 2 tbsp water; 2-4 drained anchovies, (optional); 2 tsp Dijon mustard; 2 tsp caster sugar; 1 tbsp chopped tarragon leaves; Salt & cracked black pepper

Ingredients

400g baby red or chat potatoes

150g green beans, trimmed, halved

1 bunch baby asparagus, ends trimmed

12 quail eggs (see tip, below)

80g beetroot leaves or mixed salad leaves

350g baby heirloom or mixed medley tomatoes, halved

1 small red onion, halved, cut into thin wedges

1 cup (160g) jumbo rainbow olives (see tip, below)

½ cup chopped flat-leaf parsley

½ cup basil tips (see tip, below)

Dressing

¼ cup olive oil

2 tbsp red wine vinegar

2 tbsp water

2-4 drained anchovies, (optional)

2 tsp Dijon mustard

2 tsp caster sugar

1 tbsp chopped tarragon leaves

Salt & cracked black pepper

Method

1.

To make dressing, combine all ingredients in a blender. Pulse until emulsified. Set aside.

2.

Cook potatoes in a saucepan of boiling water until just tender. Drain and rinse under cold water until cool. Cut into quarters.

3.

Boil beans and asparagus for 2 minutes or until just tender. Drain. Cool in cold water. Gently boil quail eggs for 6 minutes. Cool in cold water. Peel. Cut in half.

4.

Place potatoes, beans, asparagus, beetroot leaves, tomato, onion, olives and parsley in a large bowl. Add half of the dressing and toss to combine. Arrange on a serving platter. Place egg halves in salad. Sprinkle with basil tips and drizzle with remaining dressing to serve.

Tip: Find quail eggs at gourmet greengrocers and some butchers.

Tip: Jumbo rainbow olives are available in jars from gourmet greengrocers. Cut around the olive stone to remove wedges of
flesh. Or you can use any pitted olive you prefer.

Tip: You can find potted baby basil plants in some supermarkets, greengrocers or garden nurseries. Alternatively, pick small basil tips from a regular bunch.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.