Salade Niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, green beans, hard-boiled eggs, Niçoise olives, tuna, anchovies, and dressed with olive oil.
1 large crispy lettuce or 2 little gem lettuces
4-5 hard boiled eggs
Anchovy fillets, packed in olive oil
tinned tuna – drained
6 – 8 tablespoons olive oil
1 crushed garlic clove
2 Tablespoons white wine vinegar
salt & pepper
Make up the dressing by whisking together all the dressing ingredients. Set aside.
Separate the lettuce leaves, wash, dry well and tear into bite-sized pieces. Slice the tomatoes or cut in half if using small tomatoes. De-seed the pepper and cut into bite sized pieces. Peel the eggs and cut into quarters. Chop the spring onions. Drain the tuna and flake. Drain the anchovies on some kitchen paper and cut in half, length-ways.
On a platter arrange the salad ingredients in layers and top with the eggs, anchovies, tuna and olives.
Season and drizzle with the dressing, serve straight away.
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