Salad niçoise
Salad niçoise is a French specialty which is now famous and loved throughout the world. It seems that initially it was a favourite dish amongst fishermen, although it didn't take long for it to appear on menus worldwide. We love it for the pleasant contrast between warm and cold ingredients, and between the crispy and tender elements. If you are planning a buffet, you can easily make a most attractive version because, despite being a very simple dish, it lends itself perfectly to elegant presentation!
Ingredients
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lettuce A head of lettuce
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green beans 200 grams
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eggs 3 units hard-boiled
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red peppers A red pepper
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anchovies A few anchovies
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tuna A pair of tuna fillets in oil
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black olives A handful of black olives
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potatoes Two boiled potatoes
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salt
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extra virgin olive oil
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tomatoes A few cherry tomatoes
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Preparation
After boiling the potatoes and green beans and cutting them into chunks (leave the potatoes to cool otherwise they'll fall apart), arrange them on a large serving dish with some washed lettuce cut into strips, sliced tomatoes, black olives, tuna, anchovies, sliced sweet peppers and hard boiled eggs cut into wedges. Drizzle over extra virgin olive oil and salt.
Step by step
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Prepare all the other ingredients: hard-boiled eggs and lettuce
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Boiled french beans and potatoes complete the ingredients
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Arrange the ingredients on a serving platter one at a time
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Add the warm french beans to the lettuce
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Add the boiled potatoes, cut into chunks
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Continue with the sweet pepper
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Then add the hard-boiled egg cut into wedges
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Add the olives and the anchovies
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It's the turn of the tuna
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Add a dressing of oil, salt and, if you like, vinegar
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Serve the niçoise salad whilst the ingredients are still warm
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