Salad Niçoise

Name: Salad Niçoise
Yield: Serves Four to Six
Ingredients: 1 good tablespoon finely chopped fresh herbs (e.g. tarragon, basil, marjoram); 1 good tablespoon finely chopped fresh herbs (e.g. tarragon, basil, marjoram); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 small clove garlic, crushed; 2 teaspoons red wine vinegar; 1 good tablespoon finely chopped fresh herbs (e.g. tarragon, basil, marjoram); 1 good tablespoon finely chopped fresh herbs (e.g. tarragon, basil, marjoram); 5 or 6 anchovy fillets, split lengthwise; 1 (198-g/7-oz) can tuna fish; 2 tablespoons olive oil; handful of very fresh crisp lettuce leaves; 1 small Spanish onion, finely sliced; 2 hard-boiled eggs, quartered lengthwise; 225 g/8 oz cooked French beans; 1 small green pepper, seeded and finely sliced; 6 or 8 young radishes, washed black olives; 6 or 8 young radishes, washed black olives; 3 tomatoes, skinned and quartered

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This salad is really best done for a largish party, or as a main course for fewer people. This is because the best Niçoise has all the listed ingredients in it. But naturally it does not have to contain the lot.

Ingredients

6 or 8 young radishes, washed black olives
3 tomatoes, skinned and quartered
2 hard-boiled eggs, qu

Fish course
Gluten-free
Pescatarian

Method

Do not cut all the green part from the radishes, but leave a short stalk. Trim off the roots. Stone the olives. Put aside a few black olives, quarters of tomato, hard-boiled eggs, and radishes for the top of the salad and put everything else into a large bowl.

Mix together the oil, vinegar, garlic and herbs, and season well with salt and pepper. Toss the salad ingredients in this dressi