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Salade Niçoise

Salade Niçoise

Salade Niçoise

PT30M

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1
For the sauce verte, cut the courgettes in 4 lengthwise and remove the seeds. Peel the garlic, pick the basil and parsley leaves and set aside
  • 500g of courgette
  • 1 garlic clove
  • 1 bunch of basil
  • 1/2 bunch of parsley
2
Bring a large pan of salted water to the boil, lower in the courgettes, herbs and garlic and cook until tender, for around 3 minutes. Strain and refresh in a bowl of iced water
3
Drain the courgettes and herbs very well, ensuring you remove as much water as possible. Place in a blender, add the olive oil and vinegar and blend until smooth. Adjust the seasoning with salt and pepper and blend again. Set aside until ready to use
  • 40g of olive oil
  • 10g of sherry vinegar
4
For the dressing, crush the cherry tomatoes and garlic cloves with a pestle and mortar, then add the oil and balsamic vinegar slowly, using the pestle and mortar to mix and emulsify. Season with salt and pepper and set aside
  • salt
  • black pepper
  • 90ml of extra virgin olive oil
  • 40g of cherry tomatoes
  • 30ml of balsamic vinegar
  • 1 garlic clove
5
In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves
  • 450g of tuna tinned in olive oil
  • 8 salted anchovies
  • 4 free-range eggs
  • 20g of black olives
  • 1 bunch of spring onions
  • 1/2 cucumber
  • 1 celery stick
  • 8 radishes
  • 2 heads of baby gem lettuce
  • 200g of salad leaves
  • 400g of cherry tomatoes
6
Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread
  • crusty bread

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Salade Niçoise

 
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