Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which 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.
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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
80g of cherry tomatoes
2 garlic cloves
180ml of extra virgin olive oil
60ml of balsamic vinegar
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
6 beef tomatoes
1 bunch of spring onions
1 celery stick
2 heads of baby gem lettuce
200g of salad leaves
Drizzle the salad dressing over the top and serve with crusty bread