Best recipe: Salade nicoise

Salade nicoise

I wanted to have one salad recipe in my 100 recipes to cook in your lifetime challenge. Salade Niçoise is one of the more popular recipes so I choose it. The salad is named after the city Nice in France.

Salade Niçoise is a composed of tomatoes, green beans, tuna, hard-boiled eggs, black olives, anchovies and dressed with a vinaigrette. It is served with or without a bed of lettuce. The tuna may be cooked or canned.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as Australian Bonito, troll or line caught Albacore Tuna and Skipjake Tuna. Bigeye Tuna, Southern Bluefin Tuna, Yellowfin tuna, and many imported canned tuna are on the “Red – no” rank.

Avoid adding cooked potatoes, rice, or sweetcorn to your nicoise – they don’t really fit into the mixture of fresh vegetables that makes up the original dish.
Provence Cookery School by Guy Gedda and Marie-Pierre Moine

Salade Niçoise recipe

bunch of lettuce leaves
2 ripe tomatoes or 8 cherry tomatoes
2 eggs, hard-boiled
1/2 red capsicum
100g cooked green beans
8 black olives
200g canned tuna in springwater, drained
1 tsp lemon juice
4 anchovy fillets packet in oil (optional)

Dressing
3 Tbsps extra virgin olive oil
3 fresh basil leaves, finely chopped
1/2 Tbsp red or white wine vinegar
salt and pepper

  1. Make the dressing by putting all of the ingredients in a glass jar and shake to combine. 
  2. Tear the lettuce leaves into small bite-size pieces. Rinse, drain and dry in a salad spinner.
  3. Cut the tomatoes into halves, then again into 2 or 3 wedges.
  4. Peel the eggs and cut them into quarters length-waves.
  5. Cut the capsicum into fine strips.
  6. Drain the anchovy fillets well on kitchen paper, then cut in half length-ways (optional).
  7. Select your serving dish and arrange the salad ingredients over a bed of lettuce leaves
  8. Spoon the dressing over the salad and gently toss the ingredients.
  9. Season with salt and pepper.

Serves 2.

Cooked for the 100 recipes to cook in your lifetime challenge.

Tomato salad

tomato_salad

You’re probably wondering why there is even a recipe here for tomato salad. A few extra simple steps make all the difference from a soggy mess into something tasty.

We have used heirloom black Russian tomatoes in this dish. Any type of tomato will do, but make sure it is ripe and flavoursome. Consider varying the fresh herbs to whatever you have in the garden. Finely chopped shallots would also be suitable.

The dressing is a little on the generous size, so leave it in a glass jar in the fridge if you end up with too much dressing to tomato ratio (like I did).

tomatoes, sliced
parsley, finely chopped
basil, f inely chopped

Dressing
2 tbsp extra virgin olive oil
1 tsp red or white wine vinegar

  1. Slice the tomatoes and place them in a colander over a bowl to collect the excess juices. Sprinkle lightly with salt. Leave to drain for 15-30 minutes. Stir occasionally, but there is no need to press them.
  2. Arrange tomato slices on your serving dish. Top with the parsley and basil leaves.
  3. Mix the olive oil and vinegar together in a cup and then sprinkle the dressing over the salad.
  4. Leave to stand at room temperature for at least 10 minutes before serving.