Niçoise salad

Last time we presented an Italian dish, but this time we are travelling to the south of France. This salad originated in Nice, hence the name Niçoise salad. It is a salad of fish, vegetables and egg and really can be classified under the 'luxury salad' category. As such, there are a number of ingredients you need to get for this salad, but if you like salad, you will be rewarded for that effort. You can get this filled salad for €4.90 per person and it takes you about half an hour to make.

Ingredients for 4 persons

  • Tuna in olive oil - 450 gram
  • Anchovies - 1 can
  • Black olives - 20 gram
  • Eggs - 4 pieces
  • Radishes - 8 pieces
  • Lettuce - 200 gram
  • Baby romaine lettuce - 2 pieces
  • Cucumber - 0.5 piece
  • Spring onion - 1 piece
  • Courgette - 1 piece
  • Basil - 1 cup
  • Parsley - 0.5 cup
  • Balsamic vinegar - 30 ml
  • Olive oil - 130 ml
  • Salt and pepper

Preparation method

  • Take the courgette and cut it lengthwise into quarters. Then remove the seeds. 
  • Peel the garlic. 
  • Pick the leaves off the basil and parsley.
  • Set aside all the above ingredients. These will be needed for the sauce verte. 
  • Next, bring a large pan of salted water to the boil.
  • Lower the courgette, garlic and herbs into this and cook until tender. You may do this for about 3 minutes. 
  • Strain and refresh in a bowl of ice water (or just cold water). 
  • Next, boil the eggs in the water. These may -depending on your taste- remain in there for 5 to 7 minutes. We recommend 7 minutes.
  • Drain the courgettes and herbs well, removing as much water as possible. 
  • Take a blender. Put the courgettes and herbs in the blender, add some olive oil and blend until smooth. 
  • Season the sauce with salt and pepper and blend again until it has the right flavour.
  • Set the sauce aside for now.
  • Now we are going to make the dressing. To do this, crush the cherry tomatoes and garlic with a pestle and mortar. Slowly add the balsamic vinegar to this. You may then mix and emulsify this with the pestle and mortar (an emulsion consists of two liquids that cannot dissolve into each other).
  • Season this with salt and pepper as well. 
  • Next, take a salad bowl.
  • In the salad bowl, mix the tuna, anchovies, eggs (cut into quarters), olives, radishes, cherry tomatoes, cucumber, baby romaine lettuce and your just-made dressing.
  • Mix all this together.
  • And the sauce? You can now pour that over it.
  • When you serve the dish, take a few good spoonfuls of the sauce far and spoon it over the salad. 
  • There you go, a proper salad which originated in the French village of Nice.
  • Bon appétit