Salade Niçoise

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

I have been preparing Salade Niçoise for over twenty-five years, which roughly parallels its popularity in Britain and my career in Soho. The Soho link has always been strong with this particular dish, simply because three vital ingredients have always been available there. They are: dry salted anchovies, dry salted capers and, most importantly, good-quality tinned tuna. Large tins of tuna steak packed in olive oil, often with a re-sealable lid, are the norm in Italy or Spain. Their quality