TO DRINK: A dry rosé is always a versatile wine for the lunch table
Salade Niçoise
Ingredients
- VINAIGRETTE
- 125ml (½ cup) lemon juice
- 180ml (¾ cup) extra virgin olive oil
- 1 shallot, finely chopped
- 15ml (1 tbsp) fresh thyme leaves
- 60ml (4 tbsp) fresh basil
- leaves, chopped
- 15ml (1 tbsp) fresh oregano leaves, chopped
- 30ml (2 tbsp) Dijon mustard
- salt and freshly ground black pepper, to taste
- SALADE
- 2 tins tuna chunks, drained
- 4 hard-boiled eggs, peeled and quartered
- 8 baby potatoes, skin on, boiled and sliced
- 2 heads baby gem or cos lettuce, torn
- 4 ripe Roma or plum tomatoes, quartered
- 1 red onion, thinly sliced
- 200g green beans, trimmed and blanched
- 60ml (¼ cup) Kalamata olives
- 45ml (3 tbsp) caperberries, rinsed
- 45ml (3 tbsp) anchovy fillets
- croutons, if desired, to serve
- salt and freshly ground black pepper, to taste
Instructions
1
For the vinaigrette, place all the ingredients in a large bowl. Whisk well until the lemon juice and olive oil emulsify and a pale yellow colour is achieved. Season and set aside.
2
To assemble the salad, place the individual salad components on a serving platter and top with the anchovy fillets.
3
Drizzle the salad with the vinaigrette.
4
Season to taste and serve scattered with the croutons, if desired, extra vinaigrette on the side and French bread.
