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

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Summer

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 chefs made their own adaptations, including the addition of potatoes.