Salade Niçoise

Name: Salade Niçoise
Yield: Serves 4 to 5
Cuisine: France
Ingredients: 8 ripe tomatoes, sliced; 1 handful lightly cooked runner or French beans from your garden; Hearts of 2–3 real lettuce: crisp leaves that are curled tightly together in a monochrome of green (not Chinese leaves, icebergs); 9 oz (275 g) tinned tuna fish in olive oil; 5 fl oz (150 ml) glistening black olives (if packed in brine, drain, dry and marinate in olive oil); 8 free-range eggs, hard-boiled and halved; 5–6 tablespoons olive oil; ½ teaspoon ground sea salt; 2 green tomatoes, sliced; 1 tin sardines in olive oil; 4 oz (125 g) tinned anchovy fillets in olive oil

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

Hearts of 2–3 real lettuce: crisp leaves that are curled tightly together in a monochrome of green (not Chinese leaves, icebergs)
1 handful <

Europe
France
Side dish
Starter
Pescatarian
Mediterranean
Gluten-free
Provence

Method

Wash and thoroughly dry the lettuce and put into a large salad bowl. Add the beans, tomatoes, sea salt and olive oil. With your fingers, gently turn the salad until everything is coated with oil and salt.

Add all the other ingredients and, again with your fingers, carefully mix them together. As you lift your fingers from the bowl, bring the eggs and olives to the top as if you were flu