Salade Niçoise
This dish originates from the French town of Nice, and has gained popularity in America and Britain too. Other translations include ‘salada nissarda’ in the Niçard dialect of the Occitan language, ‘insalata nizzarda’ in Italian. Salade niçoise has been described as "one of the best combinations of salad ingredients ever invented" by favourite home chef, Delia Smith. Her recipe takes the salad back to its traditional routes, using black olives and green beans.
What you'll need
| Ingredients | Quantity |
|---|---|
| Flaked tuna, drained | 2 cans |
| Black olives (pitted) | 50g |
| French Beans, steamed and slived | 100g |
| Anchovies, filleted | 50g |
| Hard boiled eggs, peeled and quartered | 2 |
| New Potatoes, cooked and sliced | 450g |
| Shallots, chopped | 4 |
| Plum tomatoes, chopped | 350g |
| Rocket, stalks removed | 100g |
| Small young cucumber, cut up | 1/2 |
| Garlic clove | 1 |
| Mustard powder | 1 tsp |
| Balsamic vinegar | 1 tbsp |
| Olive oil | 6 tbsp |
| Fresh herbs of your choice, finely chopped | 2 tbsp |
| Salt and pepper | To taste |
Instructions
First, make the dressing. Take your herbs and add them to a pestle and mortar, mix in the salt and crush up. From there, add in the rest of the ingredients one-by-one, until you are left with a paste. The herbs will stick out but will soak up the rest of the dressing before being tossed onto the dish.
In a large bowl, arrange the rest of the salad ingredients, sprinkling the olives on top. It is traditional to serve with the anchovies in a cross shape to create patterns with the ingredients for an artistic dish.
Before serving, toss your dressing on top.
Serve with warm bread and butter.
Skipjack Tuna
Albacore Tuna
