Salade niçoise

Name: Salade niçoise
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: French
Ingredients: 200 ml (6½ fl oz) olive oil; 1 piece of fresh tuna, about 400 g (12¾ oz), skin removed; 300 g (10 oz) waxy potatoes or salad potatoes; 1 bay leaf; 4 sprigs of fresh thyme; 50 ml (1¾ fl oz) white wine vinegar; 1 green capsicum (pepper), cut into julienne strips (see Chef’s tip); 300 g (10 oz) waxy potatoes or salad potatoes; 240 g (7½ oz) green beans; 1 red capsicum (pepper), cut into julienne strips; 1 green capsicum (pepper), cut into julienne strips (see Chef’s tip); 2 red onions, thinly sliced; 1 red capsicum (pepper), cut into julienne strips; 1 bibb or butter lettuce; 1 bibb or butter lettuce; 4 hard-boiled eggs, shelled and quartered; 4 tomatoes, cut into quarters; 30 black olives; 50 g (1¾ oz) can anchovies, drained

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Salade niçoise is a typical southern dish from Nice, usually containing tomatoes, tuna and black olives. Originally this salad did not include cooked vegetables, but as it began to appear on menus around France, local chef’s made their own adaptations, including the addition of potatoes.

Ingredients

200 ml (6½ fl oz) olive oil
1 bay leaf
4

Europe
France
Nice
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to slow 150°C (300°F/Gas 2). In a small pan, place the oil, bay leaf, thyme and tuna. Warm over low heat for 5 minutes, then place in the oven for 30 minutes, or until the tuna feels firm to the touch. Leave to cool for 20 minutes in the oil, re