Niçoise salad
As with many classic recipes, there are always disagreements as to what the correct ingredients actually are. The following recipe is an example of one of the variations of this classic salad dish from Nice.
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Niçoise salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8 oz (225 g) of ripe tomatoes
- 2 (7 oz) tuna steaks
- 6 oz (170 g) of thin green beans
- 2 oz (55 g) tin of anchovies
- 4 hard-boiled eggs
- 1 lettuce heart
- 1 red onion, thinly sliced
- ½ cucumber
- 2 oz (55 g) of black olives
- Olive oil
For the dressing
- 5 tbsp of extra-virgin olive oil
- 1 tbsp of white wine vinegar
- 1 tbsp of lemon juice
- 1 crushed clove of garlic
- Salt and pepper
To garnish
- 2 tbsp of freshly chopped parsley
Method
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- Preheat the grill to a medium – high heat.
- Brush the tuna steaks with a little olive oil. Season with a little black pepper and place under the preheated grill to cook for about 7 – 8 minutes on each side.
- Remove from the grill when cooked through and allow to cool. Cut the tuna into chunks with a sharp knife.
- Bring a pan of salted water to the boil. Remove the ends of the green beans and add to the pan of water as soon as the water begins to boil. Boil for 2 - 3 minutes.
- Remove the pan from the heat, drain the beans, refresh under cold running water and then dry on kitchen paper.
- Tear the lettuce leaves into small pieces and place into a salad bowl.
- Add the green beans and cut the cucumber into thin slices and add to the bowl with the sliced onion. Mix the ingredients together.
- Remove the shells from the hard-boiled eggs and cut into quarters. Add to the salad together with the tuna.
- Wash and quarter the tomatoes, adding them to the bowl.
- Finally add the drained anchovies and the olives. Toss the ingredients.
- Prepare the dressing by combining all of the dressing ingredients together in a bowl or by shaking in a screw-top jar. Pour over the salad and toss well.
- Garnish with the parsley and serve at once.
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