The key ingredients in any salad Niçoise are tuna, tomato, olives and egg. The recipe is French to its core - originally from Provence, it is now found in various incarnations on restaurant menus everywhere.
- 1 egg
- 1 handful mesclun salad leaves
- 1 tomato, sliced into wedges
- 1 celery stalk, finely sliced
- 6 celery leaves
- ½ green capsicum
- 5 baby radishes
- 1 young artichoke heart, finely sliced
- 10 raw broad beans
- 1 spring onion, finely sliced
- 10 Niçoise olives
- 80 g canned tuna
- 6 basil leaves
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- generous pinch of salt and pepper
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.
Boil egg for 8 minutes. Cut into quarters.
Place the mesclun on a serving plate. Add tomato, celery stalk and leaves, capsicum, radish, artichoke, broad beans, spring onion, olives, tuna, basil and egg. Dress with olive oil, vinegar, salt and pepper. Serve.