There are countless versions of this classic French summer salad, named after the city of Nice. It is generally agreed though, that an authentic Niçoise salad should include olives, garlic, anchovies and tomato, but no cooked items such as hard-boiled eggs and potatoes.
- 80 ml (⅓ cup) olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves, crushed
- 1 cucumber, thinly sliced
- 150 g podded (300 g unpodded) fresh broad beans (see Note), cooked, double-peeled
- 4 small roma tomatoes, quartered
- 160 g anchovy fillets in oil, drained
- 100 g (about 8) marinated artichoke hearts, drained
- 1 tbsp baby capers, drained
- 120 g (1 cup) Niçoise or other black olives
- shredded basil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 20 minutes
To make dressing, whisk olive oil and mustard until well combined. Season with salt and pepper. Set aside for 20 minutes to let flavours infuse.
Smear garlic over a platter and top with cucumber, broad beans, tomatoes, anchovies, artichoke hearts, capers and olives. Drizzle with dressing, and serve scattered with basil.
• Substitute frozen broad beans. Defrost and peel off skins.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Peter Georgakopoulos.