Summer Beef Salad Nicoise Summer Beef Salad Nicoise

Summer Beef Salad Nicoise

prep time
20 mins

cook time
1 hour 30 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450-675g lean topside or mini roast joint
  • ½oz softened butter
  • 2 garlic cloves, peeled and crushed
  • 4 tablespoons freshly chopped chives
  • 3 medium eggs, hard-boiled and roughly chopped
  • 15 small new potatoes, halved and cooked
  • 100g 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
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Few caper berries, to garnish, optional
  • For the dressing:

  • 4 tablespoons red wine vinegar
  • 175ml extra virgin olive oil
  • 2 small garlic cloves, peeled and finely chopped


  1. Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5.
  2. 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.
  3. 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 minutes.
  4. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
  5. 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.
  6. Serve immediately with crusty bread.


This recipe works well with leftover cooked roast beef too.