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Salade Niçoise

20 دقيقة


For the salad:

  • 200 g baby new potatoes
  • 100 g thin green beans, ends trimmed
  • 400 g canned tuna
  • 1 large head romaine lettuce
  • 200 g cherry tomatoes, halved
  • ⅓ cup pitted black olives
  • 1 red onion, thinly sliced
  • 4 hard-boiled eggs, cut into quarters
  • 1 handful of fresh chives, chopped

For the anchovy dressing

  • 1 anchovy fillet, drained
  • A pinch of salt
  • A pinch of black pepper
  • ½ tsp chopped garlic
  • 2 tsp lemon juice
  • ½ tsp Dijon mustard
  • 6 tbsp extra virgin olive oil
  • 1½ tbsp minced onions
  • 2 teaspoons capers (optional)
  • ½ tsp Worcestershire sauce


For the anchovy dressing:

  1. In a mortar and pestle, mash the anchovy, salt, pepper, and garlic into a paste.
  2. Transfer the paste to a bowl and whisk in the lemon juice and mustard.
  3. Add the oil in a steady stream, whisking constantly to help the dressing emulsify.
  4. Stir in the onions, capers and Worcestershire sauce. Adjust the seasoning if necessary. Cover and refrigerate until ready to use.

For the salad:

  1. Cook the potatoes in a pot of salted boiling water. Drain, cut in half and set aside.
  2. In another pot of salted boiling water, cook the green beans for 5 minutes.
  3. Put the potatoes and beans in a bowl and toss with a few tablespoons of anchovy dressing just to coat.
  4. Arrange the lettuce leaves on a serving dish then spoon the potatoes and beans on top. Sprinkle the cherry tomatoes, olives and red onion all over, then carefully place the tuna, and hard-boiled eggs quarters.
  5. Garnish with fresh chives and drizzle the anchovy dressing over the salad.

Recipes made with olive oil