Salade Niçoise

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: A dry rosé is always a versatile wine for the lunch table

Print Recipe

Salade Niçoise

Serves: 4
Cooking Time: 30 mins

Ingredients

  • VINAIGRETTE
  • 125ml (½ cup) lemon juice
  • 180ml (¾ cup) extra virgin olive oil
  • 1 shallot, finely chopped
  • 15ml (1 tbsp) fresh thyme leaves
  • 60ml (4 tbsp) fresh basil
  • leaves, chopped
  • 15ml (1 tbsp) fresh oregano leaves, chopped
  • 30ml (2 tbsp) Dijon mustard
  • salt and freshly ground black pepper, to taste
  • SALADE
  • 2 tins tuna chunks, drained
  • 4 hard-boiled eggs, peeled and quartered
  • 8 baby potatoes, skin on, boiled and sliced
  • 2 heads baby gem or cos lettuce, torn
  • 4 ripe Roma or plum tomatoes, quartered
  • 1 red onion, thinly sliced
  • 200g green beans, trimmed and blanched
  • 60ml (¼ cup) Kalamata olives
  • 45ml (3 tbsp) caperberries, rinsed
  • 45ml (3 tbsp) anchovy fillets
  • croutons, if desired, to serve
  • salt and freshly ground black pepper, to taste

Instructions

1

For the vinaigrette, place all the ingredients in a large bowl. Whisk well until the lemon juice and olive oil emulsify and a pale yellow colour is achieved. Season and set aside.

2

To assemble the salad, place the individual salad components on a serving platter and top with the anchovy fillets.

3

Drizzle the salad with the vinaigrette.

4

Season to taste and serve scattered with the croutons, if desired, extra vinaigrette on the side and French bread.

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September 14, 2013 (Last Updated: January 11, 2019) By
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