Salade Nicoise

January 22, 2011   

Salade Nicoise

Serves 2 as a main course

If you boil the eggs for only 5 or 6 minutes, then cool them in cold water to stop them cooking, they should remain nice and soft inside and not develop grey rings.


  • 100 g fine green beans
  • 100 g wild rocket leaves
  • 3 tomatoes, cut into chunks
  • 1 young zucchini, finely sliced
  • Handful of small black olives (Ligurian or Nicois)
  • 1 tbsp tiny salted capers, rinsed
  • Handful of fresh basil leaves
  • 200 g can of tuna in oil, drained
  • 2 hard-boiled eggs, quartered
  • 4 anchovy fillets, halved lengthwise
  • French Salad Dressing


  • Top but don’t tail the green beans and cook in simmering salted water for 4 minutes Drain, cool in cold running water, and drain again.
  • Whisk the dressing ingredients in a large bowl, add a spoonful of the oil from the tuna or the anchovies, and add a good dash of water, white wine or (excellent idea) some of the tomato juices, to lighten. Pour half the dressing into a small jug.
  • Toss the rocket, tomatoes, zucchini, green beans, olives, capers and basil in the dressing and strew lightly over two dinner plates.
  • Tuck the tuna and quartered eggs into the salad, curl the anchovy fillets on the eggs, and drizzle the remaining dressing over the top.

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