Salade Niçoise

Name: Salade Niçoise (Vegetable, Tuna, Egg, Anchovy, and Olive Salad)
Cuisine: France
Ingredients: 10 leaves fresh basil or mint, chopped; 2 garlic cloves, peeled and crushed; ¼ cup red wine vinegar; ¾ cup olive oil; 10 anchovy fillets, cut in thirds (18 - ounce can tuna in oil may be substituted) handful of small black olives, unpitted, or oil-cured big black olives, pitted; 10 anchovy fillets, cut in thirds (18 - ounce can tuna in oil may be substituted) handful of small black olives, unpitted, or oil-cured big black olives, pitted; 10 leaves fresh basil or mint, chopped; 10 leaves fresh basil or mint, chopped; freshly ground black pepper; salt; a handful of white or red radishes with stems; 6 small white onions or half a Spanish onion, thinly sliced; 6 small white onions or half a Spanish onion, thinly sliced; 2 green peppers (Italian preferably), seeded and sliced; 10 anchovy fillets, cut in thirds (18 - ounce can tuna in oil may be substituted) handful of small black olives, unpitted, or oil-cured big black olives, pitted; 10 anchovy fillets, cut in thirds (18 - ounce can tuna in oil may be substituted) handful of small black olives, unpitted, or oil-cured big black olives, pitted; 10 anchovy fillets, cut in thirds (18 - ounce can tuna in oil may be substituted) handful of small black olives, unpitted, or oil-cured big black olives, pitted; 3 hard-boiled eggs, cut in half length wise; 1 cucumber, peeled and sliced; 1 head Boston lettuce or 3 heads Bibb lettuce, each leaf cut in half; 6 firm half-ripe tomatoes; 6 small purple artichokes (from California, and found in Italian markets), quartered; 1 fennel bulb, sliced in ¼ - inch strips; 1 head Boston lettuce or 3 heads Bibb lettuce, each leaf cut in half; ½ pound very young fresh lima beans

Vegetable, Tuna, Egg, Anchovy, and Olive Salad

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is the ultimate salad—a feast of feasts—eaten only in the spring or summer when tender fresh vegetables are ripe and abundant. There are many adulterations of this salad—some of which use meat, leftovers, and potatoes—but there is only one classic salade niçoise, and its ingredients are listed below. Use the freshest raw vegetables, never frozen or canned.

Ingredients

Europe
France
Pescatarian
Gluten-free
Spring
Summer

Ingredients

Method