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

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.

Ingredients

200 ml (6½ fl oz) olive oil
1 bay leaf
4

Europe
France
Nice
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to slow 150°C (300°F/Gas 2). In a small pan, place the oil, bay leaf, thyme and tuna. Warm over low heat for 5 minutes