Salade Niçoise

Name: Salade Niçoise
Prep time: 10 min
Total time: 10 min
Cuisine: France
Ingredients: 15 black and green olives, stoned; 1 small cucumber, scored and sliced; 225 g/½ lb tomatoes; 15 black and green olives, stoned; bunch of spring onions/scallions; bunch of spring onions/scallions; 1 iceberg or Webb’s wonder/romaine lettuce; 1 iceberg or Webb’s wonder/romaine lettuce; parsley for garnish; sauce vinaigrette to taste; 1 tablespoon capers; 50 g/2 oz/1 cup garlic croûtons; 50 g/2 oz/½ cup Gruyère cheese, diced; 2 hard-boiled eggs, chopped; 1 iceberg or Webb’s wonder/romaine lettuce

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This famous salad from Provence is generally made with tuna fish, anchovies, green beans and potatoes. There are many variations. Mine is relatively light.

Ingredients

1 iceberg or Webb’s wonder/romaine lettuce
bunch of spring

Europe
France
Provence
Dinner
Vegetarian
Summer

Method

Separate the lettuce leaves, wash and dry them and arrange in a large bowl. Chop the onions/scallions, tomatoes and olives and scatter them over the lettuce leaves. Arrange the cucumber, cheese and eggs on top. Sprinkle with the capers and croûtons. Garnish with the parsley and then toss in the vinaigrette at the table.