Salade Niçoise

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Method

This classic Provençal salad is a glorious jumble of the ingredients that Mediterranean France excels in – tomatoes, black olives, crunchy green french beans and capers, topped with sliced anchovy fillets. Serve it as a starter or a light main course; to make it more of a main meal, add quartered hard-boiled egg and cold potato slices. A mustard-flavoured vinaigrette is particularly good with salade niçoise.

  1. Put 250 g (8 oz) each of cooked and still warm green beans and sliced waxy potatoes into a large bowl with 2 large roughly chopped tomatoes.

  2. Mix in 2 tablespoons capers, 198 g (7 oz) can tuna, drained and faked, 1 handful small black olives, 1 tablespoon chopped flat-leaved parsley and 4–6 tablespoons vinaigrette.

  3. Season well. Slice 50 g (2 oz) drained canned anchovy fillets, in half lengthwise. Quarter 1 or 2 hard-boiled eggs. Arrange the salad on a platter and garnish with the anchovies and eggs.

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