Summer beef salad niçoise

(15 ratings)

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Summer beef nicoise salad
Summer beef nicoise salad
  • Serves: 6

  • Prep time:

When it's too hot for a roast dinner, use tender beef as the basis for this delicious colourful salad


  • 450-675g (1-1½ lb) lean topside or mini roast joint
  • Salt and pepper
  • 40g (1½ oz) softened butter
  • 2 garlic cloves, peeled and crushed
  • 60ml (4tbsp) freshly chopped chives
  • 3 medium eggs, hard-boiled and roughly chopped
  • 15 small new potatoes, halved and cooked
  • 100g (4oz) fine green beans, topped, tailed and blanched
  • 3 little Gem lettuces, roughly torn
  • 10-12 black olives, halved
  • 1 red onion, peeled and finely sliced
  • 4-6 tomatoes, chopped
  • 30ml (2tbsp) freshly chopped flat-leaf parsley
  • few caper berries, to garnish, optional

For the dressing:

  • 60ml (4tbsp) red wine vinegar
  • 175ml (6fl oz) extra virgin olive oil
  • 2 small garlic cloves, peeled and finely chopped
  • Salt and pepper

This recipe works well with leftover cooked roast beef too.


  1. Preheat the oven to 190°C (375°F, gas mark 5). Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl, mix together the butter, garlic and chives and spread generously over the joint and into the slits.
  2. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 mins.
  3. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
  4. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing. Serve immediately with crusty bread.

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