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 sourcing quality ingredients and presenting it beautifully on a summer's day. Use the best tomatoes in season, or even some sun-dried tomatoes as an alternative.
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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
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
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
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
90ml of extra virgin olive oil
40g of cherry tomatoes
30ml of balsamic vinegar
1 garlic clove
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 celery stick
2 heads of baby gem lettuce
200g of salad leaves
400g of cherry tomatoes
Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread
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