Yesterday the weather was beautiful, the sun was shining, so I wanted to have lunch ‘al fresco’. I decided to make a Niçoise salad, a perfect classic dish with all my favourite ingredients. And so healthy. I don’t put anchovies because my kids always pull a face when they see them – I try my best to make them eat and taste new and different things, but anchovies are hard to swallow. I learnt a little trick from chef Yves Camdeborde (he is the chef at Le comptoir du relais, 9 carrefour de l’Odéon, 75006 Paris it’s my favourite place in Paris to eat a salad Niçoise) – sprinkling little fried onions on the salad. You can buy them at the supermarket. It’s delicious! There are many versions of this salad, and here’s mine.
Ingredients (for 4)
2 cans of good-quality white tuna
A handful of french green beans (boiled)
3 potatoes (boiled and cut in slices)
15 cherry tomatoes (halved)
2 heads sucrine lettuce
3 boiled eggs
100 grs black olives
8 tbsp olive oil
2 tbsp red wine vinegar
1 teaspoon mustard
1 crushed garlic
Small handful of fried onions
Salt & pepper
Boil the eggs, set aside to cool. Boil the sliced potatoes and French green beans until cooked. Set aside to cool.
Wash and prepare the lettuce, slice the tomatoes, set aside. In a dressing bowl, prepare a basic vinaigrette with the olive oil, vinegar, crushed garlic, mustard, salt and pepper. Mix well. Set aside.
In a large salad plate or bowl, garnish the base with the lettuce salad. Add the tomatoes, potatoes, French beans, quartered eggs and olives in a circular display. Add the coarsely chopped tuna all over the salad, and drizzle with the dressing. Finally, sprinkle with the fried onions.