Salad Monégasque with Chargrilled Sardines

Name: Salad Monégasque with Chargrilled Sardines
Yield: Serves 4
Cuisine: French
Ingredients: 1 teaspoon Dijon mustard; 4 anchovy fillets, cut into strips; 2 teaspoons superfine capers, rinsed and drained; 2 garlic cloves, crushed; 150 g (5 oz) French beans; 6 tablespoons olive oil, plus extra for grilling; 1 celery stick, thinly sliced; 2 tablespoons good-quality white wine vinegar; 4 radishes, thinly shaved; 12 cherry tomatoes, halved; Salt and freshly ground black pepper; 4 x 225 g (8 oz) fresh sardines, filleted; 2 hard-boiled eggs, cut into quarters; 225 g (8 oz) small new potatoes; 12 black olives, pitted

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Salad monégasque is similar to salade niçoise and is prepared daily in cafés and brasseries throughout France. It is normally served on its own but I prefer it with chargrilled fish. Mackerel would work just as well as sardines.

Ingredients

225 g (8 oz) small new potatoes
150 g (5

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cook the unpeeled potatoes and the French beans in separate pans of boiling salted water until just tender, then drain well. For the dressing, whisk the vinegar, garlic, mustard and a little salt together in a large bowl, then whisk in the oil. Add the potatoes and beans to the bowl, then add all the remaining ingredients except the sardines. Toss gently and season with salt and pepper.