Salade Niçoise

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.

First published in 2015

Ingredients

Metric

Imperial

Salade Niçoise

Sauce verte

Dressing

To serve

  • crusty bread

Equipment

  • Pestle and mortar

Method

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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more