Nicoise salad with Spanish flair

By Jason Skrobar
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  • 227 grams baby potatoes, boiled until fork tender, cooled and halved
  • Large handful green beans, trimmed and blanched for 4 minutes and dunked in an ice bath
  • 6 eggs, boiled for 6 minutes, peeled and cut in half
  • 3 chorizo links, pan fried and cut into 2.5 centimeter pieces
  • 1 tuna steak, pan seared for 5 minutes per side and sliced
  • 1/2 cup manzanilla olives (or any type of Spanish olive), pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 head Bibb lettuce, torn
  • 1/4 teaspoon good quality saffron
  • 2 teaspoons hot water
  • 1/2 extra virgin olive oil
  • 1/4 cup large capers, drained and chopped
  • 3 anchovy fillets, finely minced
  • 1 tablespoon dijon
  • 1 lemon, juiced
  • 1/4 red onion, finely chopped


  1. Assemble all the elements for the salad on a large serving tray; cooked and halved potatoes, blanched and cooled green beans, soft boiled eggs, chorizo pieces, sliced tuna steak, olives, tomatoes and lettuce.
  2. Make the dressing: Crush saffron with your fingers over a large mixing bowl. Add hot water and stir. Let sit for about five to ten minutes to let the saffron extract its flavour. Add olive oil and stir. Let this sit for another five to ten minutes. Add capers, anchovies, dijon, lemon juice and red onion. Whisk to fully combine. 
  3. When ready to serve pour the dressing over the salad and enjoy!

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