Name: Salade Niçoise
Yield: Serves Eight as an Hors D’oeuvre, Four as a Main Course
Cuisine: France
Ingredients: 12 black olives; 4 celery sticks, chopped roughly and including some leaves; 250 g (9 oz) canned tuna fish, in small bits or chunks; 4 hard-boiled eggs, cut into quarters; 12 green olives; ½ onion, cut into thin rings; 1 green pepper, seeded and cut into thin strips; 1½ tsp Dijon or other French mustard; 3 tbs wine vinegar; 4 pinches of salt; 225 ml (8 fl oz) olive oil; 6 tomatoes, cut into quarters and then cut in half; 12 fillets of anchovy, canned; 12 lettuce leaves

Preparation info

Serves
Eight
as an Hors D’oeuvre, Four as a Main Course

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

This is a delicious summer dish and easy to prepare, so we eat it often, following this prescription:

Ingredients

12 lettuce leaves
½ onion, cut into thin rings
6 tomatoes, cut into quarters and then cut in half

Method

Arrange the ingredients in a large bowl or platter (children are good at this, and enjoy the ritual of counting out the olives and so on, although of course the exact quantities are not really important), mix the dressing in a bowl and pour it over. Serve with crisp French bread.

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Salade Niçoise

Ingredients

Method

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