Salads
Niçoise salad
From Nice: tomatoes, tuna, anchovies, eggs and black olives with a simple olive oil dressing.
- 30 min20 prep · 10 cook
- EasyDifficulty
- 440 kcalper serving
Ingredients
4 servings
- Ripe tomatoes4
- Eggs4
- tuna in olive oil (120 g)2 cans
- Anchovy fillets8
- Green pepper1
- Radishes6
- Spring onions2
- Small black olives80 g
- basil1 sprig
- garlic1 clove
- Olive oil5 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the eggs for 9 minutes, cool them in cold water and peel them.
- 2
Rub a large platter with the cut garlic clove.
- 3
Cut the tomatoes into wedges, salt them and lay them on the platter.
- 4
Add the sliced pepper, radishes and spring onions, the flaked tuna and the olives.
- 5
Top with the quartered eggs and the anchovies. Drizzle with oil, add pepper and torn basil.
Tips and questions
- Does a niçoise salad have potatoes and green beans?
- Not the original from Nice, which uses only raw vegetables. Many versions add them; it is fine, just call it a niçoise-style salad.
- How do I get the egg yolk just set?
- Lower the eggs into boiling water, cook for 9 minutes and plunge them into iced water straight away to stop a grey ring forming.
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