Salade niçoise – or rather just a nice salad

salade nicoise

SALADE NIÇOISE

Everyone has their own idea of what should or should not go into a salade niçoise. I wanted to prepare it with things we have to hand at the moment so this is my take on this classic dish – not so much niçoise but definitely nice.

Tuna is sometimes added but as I didn’t have any I used tinned sardines instead.

We’ve recently harvested the potatoes and so have lots of small, red-skinned ones. I cut them into bite-sized pieces and boiled them until tender.

We also have abundant green beans so I cut them into 5cm pieces and then steamed them for 5 minutes.

SALAD INGREDIENTS:
large lettuce leaves
1 or 2 hard-boiled eggs per person, quartered
tomatoes, cut into sixths or eighths depending on their size
green beans, cut into 5cm lengths and steamed for 5 minutes

DRESSING:
2 cloves garlic
2 anchovies
handful of basil leaves
4 tablespooons olive oil
½ tablespoon vinegar
black pepper
chives, finely chopped

METHOD:
On a large plate, arrange the lettuce leaves and season with a little salt.
Arrange the potatoes on the lettuce, then the beans, tomatoes and tuna. Finally arrange the eggs on the top.

Put all the ingredients for the dressing into a small container and blend well. Spoon over the salad and sprinkle over the chives.

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