Salade Niçoise

PT30M

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Ingredients

Metric

Imperial

Salade Niçoise

Sauce verte

Dressing

To serve

  • crusty bread
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
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
5
In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves
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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