- Course: Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
Of late, I have come to the conclusion that tuna is redundant in a salade Niçoise. This is purely personal and I know that some aficionados would heartily disagree with me. It’s just that I don’t think cooked tuna is anything to write home about—and I’ve even tried cooking my own in olive oil. So, as long as the anchovies used are of superior quality, I say just up the quantity and ditch the tuna.
The other ingredients are also a matter for debate. Rather than say what I think are key ingredients I would only ask that strips of raw green bell pepper are not included. I also like green beans to be cooked through—not so that they squeak when you bite them.
- 4 eggs
- 1 head Boston lettuce
- 8 small cooked artichoke hearts (such as those sold in jars from Italy)
- a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained
- 12 small new potatoes, peeled, boiled, and drained
- 4 very ripe tomatoes, peeled and quartered
- 16 black olives
- 1 heaped tbsp capers, drained
- 1 small red onion, peeled and thinly sliced
- 1 small bunch of flat-leaf parsley, leaves
- Coarsely chopped anchovies (allow 5 per person, or more if desired)
- Sea salt and black pepper
For the dressing
- 2 tbsp red wine vinegar
- a generous pinch of sea salt black pepper
- 2 garlic cloves, peeled and finely chopped
- ¾ cup extra virgin olive oil
First, make the dressing by mixing together the vinegar, salt, pepper, and garlic. Whisk well, then pour in the oil in a thin stream. Set aside.
Put the eggs in a saucepan of cold water, bring to the boil, and cook for 5 minutes. Refresh under cold running water for 5 minutes, then peel and quarter lengthways.
Find either a round, shallow terracotta or white porcelain dish and arrange attractively all the salad ingredients, starting with a bed of lettuce. The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a crisscross pattern over the surface. Season discriminately with salt and generously with pepper.
Give the dressing a final whisk, and spoon over the surface. Eat immediately with some crusty bread.
© 1994, 2006 Simon Hopkinson
Nutritional information is based on 1/8 teaspoon added salt per serving.
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