Name: Salade Niçoise
Yield: Serves 4-6
Cuisine: France
Ingredients: 4 ripe plum or vine tomatoes; 1 red onion; 1 medium egg; salt and pepper; 200 g new potatoes (Jersey Royals are in season at the same time as leafy celery); good-quality olive oil; 1 tbsp dry salted capers; a handful of good black olives; a handful of fresh celery leaves; 200 g French beans, topped and tailed; 6 medium eggs; 300 ml olive oil; 2 Little Gem lettuces; a small handful of parsley leaves; ½ tbsp tomato ketchup; 25 g normal tinned anchovies in olive oil; 250 g good-quality tinned tuna in olive oil; 12 dry salted anchovies; ½ tsp English mustard powder; juice of 1 lemon

Preparation info

Serves
4-6

Difficulty
Easy

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