Brunch, Lunch, Salad French, Mediterranean Blend, Boil
August 1, 2016This famous Salad Nicoise from Provence celebrates all things fresh and vibrant. You can substitute almost anything to hand with near guaranteed success.
- Prep: 25 mins
-
25 mins
25 mins
- Difficulty: Easy
- Yields: Serves 3-4
There is often a bit of a debate as to what is and is not allowed in a Salad Nicoise. From my experience, I would have to say the only real rule is that you use whatever you have to have that is delicious. So, don't feel like you need to stick religiously to the recipe on this one - just let it guide you in the general direction.
Of course, It really wouldn't be the same without the tuna and anchovies, but then you shouldn't go and buy asparagus that has been flown in from Mexico either. Just use some lovely beans instead - even frozen ones will work fine. You can even add some boiled potatoes or croutons if you are desperate for carbs.
You really can't lose, it is quick to make and you will certainly feel better after eating it.
Directions
Dressing
Pound together the salt, garlic and 4 anchovies in a mortar and pestle until a paste is formed. Stir in the mustard, honey, lemon juice and half of the chopped herbs until combined. Stir in 1 teaspoon f warm water to loosen.
Salad
To prepare the eggs, bring a pot large enough to hold the eggs to a boil with enough water to cover them. Place the eggs in the boiling water for 5min 10 sec and immediately plunge into cold water. replace the cold water as necessary until cool, then gently peel.
Blanch the beans and asparagus in the boiling water in batches for 1 minute, then place into cold water until cooled. This sets the green colour and keeps them crunchy.
Ensure all of the vegetables are well drained and lay the lettuce leaves in a bowl, followed by each of the other vegetables on top in layers. Season each layer with a little salt and pepper.
Slice the eggs and place on top with the flaked tuna and anchovies. Finally pour over the dressing and scatter on some of the remaining herbs.
You can use whichever type of canned tuna you prefer, though try to avoid flavoured ones - if you can find a good quality one from Spain, then you will certainly appreciate the difference.
Anchovies in oil work best, though if you have salted ones they can work well so long as you rinse them well.
If your tomatoes are a little short on flavour, then season them and place them on a baking sheet in the oven at 120°C for 40 minutes or so to intensify the flavour.