Salade Niçoise
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Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical, so the focus should be on sourcing quality ingredients and presenting it beautifully on a summer's day. Use the best tomatoes in season, or even some sun-dried tomatoes as an alternative.
First published in 2015
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Ingredients
Metric
Imperial
Salade Niçoise
- 450g of tuna tinned in olive oil, ethically sourced
- 8 salted anchovies, excess salt rinsed off
- 20g of black olives
- 4 free-range eggs, soft-boiled
- 8 radishes, cut into quarters
- 400g of cherry tomatoes
- 200g of salad leaves
- 1 bunch of spring onions, finely sliced
- 2 heads of baby gem lettuce
- 1 celery stick, sliced
- 1/2 cucumber, sliced
- 1/4 bunch of chives
Sauce verte
- 500g of courgette
- 1 garlic clove
- 1 bunch of basil
- 1/2 bunch of parsley
- 40g of olive oil
- 10g of sherry vinegar
Dressing
- 90ml of extra virgin olive oil
- 40g of cherry tomatoes
- 30ml of balsamic vinegar
- 1 garlic clove
- salt
- black pepper
To serve
- crusty bread
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
For the sauce verte, cut the courgettes in 4 lengthwise and remove the seeds. Peel the garlic, pick the basil and parsley leaves and set aside
- 500g of courgette
- 1 garlic clove
- 1 bunch of basil
- 1/2 bunch of parsley
2
Bring a large pan of salted water to the boil, lower in the courgettes, herbs and garlic and cook until tender, for around 3 minutes. Strain and refresh in a bowl of iced water
3
Drain the courgettes and herbs very well, ensuring you remove as much water as possible. Place in a blender, add the olive oil and vinegar and blend until smooth. Adjust the seasoning with salt and pepper and blend again. Set aside until ready to use
- 40g of olive oil
- 10g of sherry vinegar
4
For the dressing, crush the cherry tomatoes and garlic cloves with a pestle and mortar, then add the oil and balsamic vinegar slowly, using the pestle and mortar to mix and emulsify. Season with salt and pepper and set aside
- salt
- black pepper
- 90ml of extra virgin olive oil
- 40g of cherry tomatoes
- 30ml of balsamic vinegar
- 1 garlic clove
5
In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves
- 450g of tuna tinned in olive oil
- 8 salted anchovies
- 4 free-range eggs
- 20g of black olives
- 1 bunch of spring onions
- 1/2 cucumber
- 1 celery stick
- 8 radishes
- 2 heads of baby gem lettuce
- 200g of salad leaves
- 400g of cherry tomatoes
6
Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread
- crusty bread
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