It's no secret that students are on a budget. First year it was all about the essentials, cereal and apple vodka. Second year was less apple vodka (and more headaches) and final year is all about PLEASE CAN I JUST HAVE WINE AND EAT MEAT AT LEAST ONCE A WEEK?! Yeah, I went a bit far on the caps, but that's how I feel. Anyway to achieve what I want from my budget (with wine, always wine and sometimes maltesers too) I spend an hour or so flicking through magazines and the internet for inspiration. This means that I manage to spend, on average, £2 per meal, per head. Whilst this all seems a bit boring it all adds up. And I also want a new jacket. So, budgeting. Anyway this meal is TOTALLY affordable. Use the leftover beans, tomatoes and eggs in recipes throughout the week and save those pennies for the important things in life. I didn't intend this post to be all over cost effective food but we're somehow we got here. I actually really wanted to talk about ANCHOVIES. And tuna. Drenched in a tangy dressing with a little heat, nestled next to soft boiled eggs, crunchy green beans and just tender new potatoes. That is the kinda stuff I want to talk about. And why is this a Student Salad Niçoise? Well we're using tinned tuna and standard chicken eggs and chunking the salad up with greens so it serves as a hearty dinner. You can totally sub in tuna steak or quails eggs if you're feeling fancy, but this version is just as delicious. Student food can be beautiful and delicious, we can do this guys.
So you gotta make it, you gotta make it now.
For Student Salad Niçoise you will need (serves 2 generously):
200g new potatoes
2 large eggs
100g green beans
1 sweet gem lettuce
10 cherry tomatoes
6 anchovies in olive oil
197g tinned tuna steak
For the dressing:
1 tsp sea salt
1 clove garlic
3/4 tsp mustard powder
1 1/2 tbsp red wine vinegar
5 tbsp olive oil
handful of parsley, chopped
Begin by thickly slicing the potatoes and adding them to a pan of boiling water along with the eggs for 7 minutes.
After seven minutes, remove the eggs from the pan and plunge them into a jug of cold water (this will stop the cooking process and keep the yolks soft) then trim and add the green beans to the potatoes and cook for a further 4 minutes.
Once cooked drain and run under cold water until cool. Set aside.
Prep the rest of your ingredients by slicing your tomatoes and draining both your anchovies and tuna.
Then wash your lettuce leaves and prepare the leaves in two bowls ready for serving.
Now lets quickly whip up that dressing. Start with the salt and garlic in a pestle then grind together to form a smooth paste.
Add the mustard powder and work in with the mortar.
Add the red wine vinegar and mix until everything is incorporated.
Olive oil, parsley and freshly milled black pepper get mixed in.
And you're done! Give it a quick taste to make sure it's seasoned to your taste. If it's not tangy enough then add another splash of red wine vinegar.
Now assemble your salad. Peel and slice your eggs into quarters. Add them to the lettuce leaves along with the potatoes, green beans, tomatoes, anchovies and flake the tuna on top.
Why did the lettuce blush?
Because it saw the salad dressing.
Bu-dum-chhh! I'm here all week folks.
Drench both bowls in that deliciously tangy dressing.