Salade Niçoise
Salade Niçoise
Serves: to serve 6
Prep Time: 12 Minutes + waiting
Cook Time: 8 Minutes
Ready In:
20 mins
+ waiting
ingredients
3 -
eggs
1 x 14 oz can - artichoke hearts
1 x 7oz can - tuna in brine
8 oz - tomatoes
10 - 12 - stoned black olives
2 teaspoons - capers (drained)
2 oz - anchovy fillets
2 tablespoons - chopped parsley
½ - lettuce
FOR THE DRESSING
- salt and pepper
1 tablespoon - lemon juice
1 teaspoon - Dijon mustard
4 tablespoons - olive oil
1 x 14 oz can - artichoke hearts
1 x 7oz can - tuna in brine
8 oz - tomatoes
10 - 12 - stoned black olives
2 teaspoons - capers (drained)
2 oz - anchovy fillets
2 tablespoons - chopped parsley
½ - lettuce
FOR THE DRESSING
- salt and pepper
1 tablespoon - lemon juice
1 teaspoon - Dijon mustard
4 tablespoons - olive oil
directions
- Hard Boil the eggs, allow them to cool and remove the shells then cut the eggs into quarters. Drain the liquid from the artichoke hearts and cut the hearts in two. Drain the tuna and the anchovies. Skin and quarter the tomatoes.
- You can present Salade Niçoise in one large salad bowl, or in individual dishes (the method I prefer). Line each dish with lettuce leaves. In each dish, place some flaked tuna, artichoke hearts, tomato and egg, then add a few black olives and a few capers. Lay the anchovy fillets on the top.
- Make the dressing by placing a little salt and freshly-ground pepper into a large bowl. Add the lemon juice, stir, then add the Dijon mustard and stir till mixed. Add the olive oil and mix thoroughly until you achieve a consistent dressing. Pour this over the salads and sprinkle with a little chopped parsley. Serve immediately.