Salade Niçoise

Name: Salade Niçoise
Cuisine: French
Ingredients: a few olives of choice; handful of French green beans, blanched and refreshed in iced water; small handful of basil leaves (optional); 1 tsp capers, rinsed; grated zest and juice of ½ small unwaxed lemon; sea salt and freshly ground black pepper; 1 egg, hard-boiled, peeled and quartered; 1 small shallot, thinly sliced and placed in a bowl of iced water for a few minutes, then drained; 2 ripe, fat tomatoes, thickly sliced; 1 tsp wholegrain mustard; 2 tbsp olive oil; 3 tinned anchovy fillets, sliced into slivers; 4 radishes, quartered or sliced into slivers; ¼ cucumber, roughly chopped

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

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.

Ingredients

handful of French green beans, blanched and refreshed in iced water
1 small shallot, thinly sliced and placed in a bowl

Europe
France
Pescatarian
Gluten-free
Mediterranean

Method

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