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Salade Nicoise - Another summer classic - fresh enough for the hot weather, yet substantial enough for a proper dinner.
I love the explosion of different flavours and textures that make each bite different from the last. There are no hard and fast rules about what should go into a Nicoise, or rather there are many, many variations of rules.
I like to think of it as a stew kind of a salad - you can always throw in a bit of this or that if you feel like it. I have substituted flageolet for the traditional green bean and it was excellent. Just make sure that your lettuce is a robust, crunchy one (no weak green or watery iceberg, make it cos or little gem) and that you put in lots of the bits you like.
Serve with a hunk of bread for scooping and a glass of rose for sipping (sparkling water is also nice).
Ingredients
1 head robust lettuce (cos, little gem, etc…)
1 big handful green beans
1 tin tuna
2 big handfuls tomatoes
3 eggs
olives (to taste, I like lots of green ones, but black is classic)
8-10 new potatoes
Olive oil
Balsamic vinegar
S&P
French mustard
Serves 2/3
1 Scrub potatoes and put them in a pan with boiling water, keep on a rolling boil for 15 minutes
2 Meanwhile, wash the rest of the veg and chop - all except beans then go into a big bowl with the fish and olives
3 After 8 minutes add the eggs to the pan
4 After 10 minutes add green beans
5 Make the dressing by adding a couple of teaspoons of mustard to 1 part vinegar, 2 parts olive oil, with S&P, and whisk - taste and adjust until it tastes good
6 Once the pan has had its time (15 mins) drain and run the contents under a cold tap to cool - they can be slightly warm that’s fine. Add the whole lot to the big bowl (peel and chop the egg first!).
7 Dress and serve with bread, rose and/or sparkling water - outside if you’re lucky enough to have a garden…
