Salade Nicoise
Ripe raw tomatoes, olives, anchovies, and hard-boiled egg over good oil-packed tuna — the traditionalist Nice composition, which purists insist has no cooked potato or green beans at all, despite Escoffier's more famous version adding both.
Seafood
⚠ Contains: Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 small green pepper, sliced
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1/2 cup Nicoise olives
- 8 anchovy fillets
- 2 cans good-quality oil-packed tuna, drained
- 4 hard-boiled eggs, quartered
- Fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Steps
- Arrange the tomatoes, green pepper, cucumber, and red onion on a platter.
- Scatter the olives and anchovy fillets over the vegetables.
- Break the tuna into large chunks and add to the platter.
- Tuck in the hard-boiled egg quarters and scatter with basil leaves.
- Whisk the olive oil, vinegar, salt, and pepper together and drizzle over the salad just before serving.