Salad Niçoise Recipe | Food

Fish recipes Salad Niçoise recipe

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Date Published:: 24/09/2009

Raymond: "A specialty of the region of Nice in France, composed of raw vegetables, hard boiled eggs, tuna and/or anchovies and olive oil; it is the perfect summer salad."

Serves 6

Ingredients

For the dressing:

2 garlic cloves, peeled and finely puréed
1 lemon, juiced
6 tbsp olive oil, extra virgin
3 pinches sea salt
2 pinches black pepper, freshly ground

For the salad:

4 tomatoes, Roma, cored and quartered
½ small cucumber, de-seeded, finely sliced
1 pepper, red, de-seeded, finely sliced
100g haricots verts
6 spring onions, finely sliced
6 baby artichokes, prepped, finely sliced
45g basil leaves, picked and sliced finely

For the garnish:

4 eggs, organic/free range, medium, soft boiled for 7 mins, shelled, quartered
200g tuna, tinned, drained and flaked (UK MSC Certified)
100g black olives, stoned
15g basil leaves, picked and sliced finely

Method: How to make salad Niçoise

1. Mix all the salad ingredients together in a large bowl.

2. In a small mixing bowl whisk together the ingredients for the dressing.

Chef's tip:

Other ingredients can be used in this dish such as cooked French beans or new potatoes, as well as many different oily fish such as mackerel, anchovies, sardines etc.

3. Pour over the salad vegetables and gently mix together. Arrange on either 1 large or 6 individual plates or salad bowls. Garnish with the eggs, tuna flakes, olives and the remaining basil.

Not quite what you were after? Try these:

Gordon's seared tuna salad
Tuna, fennel and bean salad
Tuna and hazelnut coleslaw
Seared tuna with salad
Tuna pasta bake

More Tuna Recipes

See All Tuna Recipes (37)

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Fish recipes Salad Niçoise recipe

Serves 6

Ingredients

For the dressing:

For the salad:

For the garnish:

Method: How to make salad Niçoise

Chef's tip:

Not quite what you were after? Try these:

More Tuna Recipes

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