Salade Niçoise recipe

Salade Niçoise recipe

A classic Niçoise salad, including fresh tuna, egg, carrot, beetroot, olives and lettuce. Plus a homemade dressing. 

Ingredients

  • 400 g fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 100 g black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 150 ml rapeseed oil
  • 50 ml white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish
  • 14.1 oz fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 3.5 oz black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 5.3 fl oz rapeseed oil
  • 1.8 fl oz white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish
  • 14.1 oz fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 3.5 oz black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 0.6 cup rapeseed oil
  • 0.2 cup white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish

Details

  • Cuisine: French
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. For the salad dressing: a good rule to follow for salad dressing is 3 parts oil to 1 part vinegar. In a bottle, pour rapeseed oil, white wine vinegar, honey, mustard and a pinch of salt & pepper, shake.
  2. Wash the salad leaves and pat them dry. If you like a lot of salad, add a few lettuce leaves too.
  3. Place 4 eggs in simmering water for 7 minutes, then transfer to cold water for a few minutes, to stop them cooking. A great trick for peeling eggs more easily, is to crack the shells and then put them back into the cold water for 2 minutes, before peeling.
  4. Season your tuna with salt and cracked black pepper. Then, in a hot pan, sear your tuna on all sides ... it’s wonderful served pink (it will need no more than 1 minute on each side). For variety, you could use mackerel when it’s in season, instead.
  5. Toss your salad leaves in a bowl with a drizzle of salad dressing, then assemble on plates. ¼ the boiled eggs and place them, the anchovies, the thinly sliced radish and the olives on the leaves. Slice the tuna and lay gently on top.

Recipe provided by The Happy Egg Company

You might also like

lovefood.com - Salads

Prawn and pomelo salad 

Jamie Oliver's modern Greek salad with feta parcels

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.