Salad Niçoise
fromsbs.com.auwww.sbs.com.au/food/recipe/salad-nicoise/9iou9rw6y
The recipe for salad Niçoise is an exquisite combination of some of the best ingredients from Provence. Sometimes green beans, broad beans, artichokes or potatoes are added. Damien says to use the highest-quality tinned tuna in oil as it’s full of moisture and flavour, and to toss the salad gently and caressingly.
Ingredients
Instructions
Bring a saucepan of water to the boil. Gently prick the rounded ends of the eggs with a pin (to help prevent cracking) and carefully add them to the boiling water to cook for 8–10 minutes. Refresh thoroughly under cold water, then peel and quarter the eggs. Lay the tomato slices across a colander and sprinkle with salt. Leave to drain for 15–20 minutes, then gently pat the tomatoes dry with paper towel. Mix the ingredients for the vinaigrette, adding the vinegar, salt and pepper to taste. Rub a large bowl with the bruised garlic clove and season the bowl lightly with salt and pepper. Add the tomato, capsicum, cucumber, lettuce (if using), spring onion, olives, tuna and anchovies. Gently tear the basil leaves on top. Pour the vinaigrette over the salad and toss gently with your fingers to anoint the ingredients evenly with vinaigrette.
