France / Salad
Niçoise Salad
Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil. Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, potatoes, cheese, pasta, or cooked vegetables.
Ingredients
- tomato, medium10
- cucumber, large1
- broad (fava) beans or green beans, small; fresh; or green beans200 g
- artichokes, small; fresh; cut into rounds12
- green bell peppers2
- onion, small; white6
- basil leaves, finely chopped6 leaf
- garlic clove1 clove
- hard-boiled eggs, hard-boiled3
- anchovy fillets or tuna steak, or 300 g tuna steak12
- black olives100 g
- capers1 handful
- olive oil
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3–4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions.
Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl.
Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving.
