Name: Salade niçoise
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 medium_piece (170g) red onion; 4 medium_piece (300g) egg tomatoes; 3 (300g) trimmed celery stalks; 3 hard-boiled eggs; 200 gram green beans; 12 whole canned anchovy fillets, drained, halved lengthways; 425 gram can tuna in oil, drained, flaked; 100 gram niçoise olives; 2 tablespoon baby capers; 2 tablespoon shredded fresh basil; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed; 1 teaspoon sugar

Ingredients

1 medium_piece (170g) red onion

4 medium_piece (300g) egg tomatoes

3 (300g) trimmed celery stalks

3 hard-boiled eggs

200 gram green beans

12 whole canned anchovy fillets, drained, halved lengthways

425 gram can tuna in oil, drained, flaked

100 gram niçoise olives

2 tablespoon baby capers

2 tablespoon shredded fresh basil

1/2 cup (125ml) extra virgin olive oil

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

1 teaspoon sugar

Method

1.Quarter onion lengthways; slice thinly. Cut tomatoes into wedges; remove seeds. Slice celery thinly. Shell and quarter eggs.

2.Top and tail beans; boil, steam or microwave beans until just tender, drain. Rinse beans under cold water; drain well.

3.Make lemon garlic dressing; place oil, lemon juice, garlic and sugar in a screw-top jar; shake well.

4.Layer onion, tomato, celery, egg, beans, anchovy and tuna on serving plate. Sprinkle with olives, capers and basil; drizzle with lemon garlic dressing.

There are many versions of this popular dish, but an authentic Salade niçoise (originally from the Provençal city of Nice) always includes ingredients that speak of this sun-kissed region of France: tomatoes, capers, olives and garlic. A typical recipe also includes tuna, anchovies, egg and raw vegetables. Niçoise olives, if unavailable, substitute any small brown olive.
Note

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Ingredients

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