Nicoise Salad
(from BlueFinger’s recipe box)
There are heaps of variations on this recipe. This version didn’t even have potatoes.
If you boil the eggs for only 5 or 6 minutes, then cool them in cold water to stop them cooking, they should remain nice and soft inside and not develop grey rings.
Categories: salad
Ingredients
- 100 g fine green beans
- 100 g wild rocket leaves - or cos lettuce
- 3 tomatoes, cut into chunks
- 1 young zucchini, finely sliced ??
- Handful of small black olives (Ligurian or Nicois)
- 1 tbsp tiny salted capers, rinsed
- Handful of fresh basil leaves
- 200 g can of tuna in oil, drained
- 2 hard-boiled eggs, quartered
- 4 anchovy fillets, halved lengthwise
- A few steamed potatoes
- Artichokes if around
- Anything else you feel like
- Dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
- Sea salt and black pepper
- 1 tsp Dijon mustard
Directions
-
Top but don’t tail the green beans and cook in simmering salted water for 4 minutes Drain, cool in cold running water, and drain again. Whisk the dressing ingredients in a large bowl, add a spoonful of the oil from the tuna or the anchovies, and add a good dash of water, white wine or (excellent idea) some of the tomato juices, to lighten. Pour half the dressing into a small jug. Toss the rocket, tomatoes, zucchini, green beans, olives, capers and basil in the dressing and strew lightly over two dinner plates.
-
Tuck the tuna and quartered eggs into the salad, curl the anchovy fillets on the eggs, and drizzle the remaining dressing over the top.