Salade niçoise

Salade niçoise

By
From
Encyclopedia of Food and Cookery
Serves
4

Salade niçoise is a rustic country salad, made with ingredients on hand and in season. Tuna fish can be added, or the lettuce omitted as desired.

Ingredients

Quantity Ingredient
1 lettuce, washed and dried
50g tinned anchovy fillets, drained
3 tomatoes, peeled and quartered
3 eggs, hard-boiled and quartered
1 cucumber, peeled and sliced
2 sticks celery, sliced
1 white onion, sliced
1 small green or red pepper, cored, seeded and sliced
60g black olives
1 tablespoon capers, (optional)

Dressing

Quantity Ingredient
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 tablespoon fresh herbs, chopped
125ml olive oil
2 tablespoons wine vinegar
2 teaspoons tarragon vinegar
1 tablespoon lemon juice, or to taste

Method

  1. Place lettuce leaves in salad bowl or on a platter. Arrange anchovy fillets, tomatoes, eggs, cucumber, celery and onion slices over lettuce. Garnish with pepper slices, black olives and capers, if using.
  2. To make dressing, mix mustard, sugar, salt, pepper, garlic and herbs. Gradually beat in oil and lastly beat in wine and tarragon vinegars. Add lemon juice to taste. Beat again before using. Spoon dressing over salad and serve.
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