Rainbow Nicoise

Bring the season's pick of the garden inside
Cath Muscat





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


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


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.


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.


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