Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which, as you may gather from the name, hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully on a summer's day

Method
1.
For the dressing, crush the cherry tomatoes and garlic cloves with a mortar, then add the oil and balsamic vinegar slowly, using the mortar to mix and emulsify. Season with salt and pepper and set aside
2.
In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves
3.
Drizzle the salad dressing over the top and serve with crusty bread
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Ingredients

Salade Niçoise

Dressing

To serve

Equipment

  1. Pestle and mortar

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Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

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