Salade Niçoise

Name: Salade Niçoise
Prep time: 35 min
Total time: 35 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 750 g (½ lb) small waxy potatoes, such as Charlotte or Belle de Fontenay; ½ small red onion, sliced very finely; 175 ml (6 fl oz) extra-virgin olive oil; 1 tablespoon cider vinegar; 3 tablespoons lemon juice; ½ teaspoon Dijon mustard; 500 g (1 lb) small green beans; 2 different lettuces such as feuille de chêne and Cos; ½ garlic clove; slices of bread cut from a large baguette; olive oil; salt and pepper; salt; a few tablespoons of fresh mixed herbs such as basil, tarragon, parsley and chervil, chopped finely; 40 small black olives; 4 tablespoons capers, drained; 4 good-flavoured tomatoes, skinned and sliced; 200 g (7 oz) can of lightmeat tuna in oil, drained; 50 g (2 oz) can of anchovies in olive oil, drained; 8 hard-boiled eggs, quartered

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
35 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

This salad, more than anything else, has put Provençal food on the map. Although you may be put off making it by having had inferior versions, it is still, if properly made, one of the great food combinations.

Ingredients

750 g (½ lb) small waxy potatoes, such as Charlotte or Belle de Fontenay
½

Europe
France
Side dish
Fish course
Pescatarian
Mediterranean

Method

Simmer the potatoes very gently in salted water until just cooked through. Drain and slice them into a bowl when still warm. Add the red onion, 3 tablespoons of the olive oil, the vinegar, a tablespoon of lemon juice and salt and pepper. Toss gently and set aside.

Make a vinaigrette by mixin