Recipes

Easy salad Niçoise

This lovely summer salad is full of robust flavours and contrasting textures.

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Instructions

This lovely summer salad is full of robust flavours and contrasting textures. It’s also infinitely variable – omit the anchovies if you prefer, and use tinned artichokes instead of green beans. Make sure the tomatoes you use are of the best quality. Never store them in the fridge; it’s best if they have been left to ripen and warm on the windowsill. The herb dressing is also delicious drizzled over a bowl of just-cooked new potatoes – sprinkle over some chopped spring onions to finish.

Put a pan of salted water on to boil. Peel the potatoes if necessary, or scrub them. Add them to the boiling water and cook until just tender, about 8-10 minutes, depending on size. Drain and rinse under cold running water and set aside to cool.
Meanwhile, put another pan of water on to boil, add the eggs and simmer for 10-12 minutes. Rinse with cold water and leave until cool enough to handle.
Cook the beans in a third pan of boiling water until just done, about 4-5 minutes. Drain and rinse under cold water to stop them cooking any further.
Separate the lettuce leaves and rinse well. Pat dry with paper towels or dry in a salad spinner. Trim the spring onions and finely slice. Add to the lettuce in the bowl. Cut the cucumber into quarters lengthways, then into chunks. Add to the bowl with the French beans.
Drain the tins of tuna and flake over the salad. Peel the eggs and cut into quarters. Cut the potatoes into chunks. Quarter the tomatoes and halve them again, if large. Arrange on top of the salad with the eggs, potatoes, olives and anchovies.
Place all the dressing ingredients into a bowl, season and whisk well. Alternatively, combine in a screw-top jar and shake until well blended. Pour over the salad and serve immediately, with crusty bread.