Nicoise salad

Nicoise salad

Salade niçoise

By
From
Luke Nguyen's France
Serves
1
Photographer
Alan Benson

The key ingredients in any niçoise salad are tuna, tomato, olives and egg. The recipe is French to its core — originally from Provence, it is now found in various incarnations on restaurant menus everywhere. This recipe can easily be doubled.

Ingredients

Quantity Ingredient
1 free-range egg
1 handful mesclun salad leaves
1 tomato, cut into wedges
1 celery stalk, thinly sliced
6 celery leaves
1/2 green capsicum, sliced
5 baby radishes, trimmed, leaving some green stem on
1 fresh young globe artichoke heart, whole leaves separated
10 raw young broad beans
1 spring onion, thinly sliced
10 nicoise olives
80g tinned tuna
6 basil leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
edible flowers, to garnish (optional)

Method

  1. Put the egg in a saucepan of cold water. Bring to a simmer and boil for 8 minutes. Remove from the water with a slotted spoon and cool under cold running water. Leave to cool, then peel and cut into quarters.
  2. Scatter the mesclun on a serving plate. Arrange the other vegetables around, then top with the olives and tuna. Add the egg quarters and garnish with the basil.
  3. Dress with the olive oil, vinegar and a generous pinch of sea salt and freshly ground black pepper. Garnish with edible flowers if desired and enjoy immediately.
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