As an anchovy fiend, I prefer this version of the classic Niçoise salad, but please do go ahead and replace the anchovies with tuna (tinned or freshly grilled) or, for an oilier fish hit, sardines (again, tinned or grilled), if anchovies aren’t to your taste.
Start by making the vinaigrette: stir the mustard, lemon zest and juice together in a bowl. Whisk in the olive oil gradually so the vinaigrette emulsifies. If you can’t be bothered, simply place the ingredients in a small jam jar, cover with the lid and give it a really good shake. Season to taste with salt and pepper (bearing in mind that the anchovies will be salty).
On a plate or in a wide, shallow pasta bowl assemble all the remaining ingredients. Drizzle the vinaigrette over the top and eat.
- Try using blanched broad beans or asparagus instead of the beans.
- If you like raw pepper, add some chopped red or yellow pepper to the salad.
- Give the salad some extra heft with a small sliced or chopped avocado.
© Signe Johansen, 2018. Images:© Patricia Niven, 2018.