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Photo by: Joseph De Leo
Of late, I have come to the conclusion that tuna is redundant in a salade Niçoise. This is purely personal and I know that some aficionados would heartily disagree with me. It’s just that I don’t think cooked tuna is anything to write home about—and I’ve even tried cooking my own in olive oil. So, as long as the anchovies used are of superior quality, I say just up the quantity and ditch the tuna.
The other ingredients are also a matter for debate. Rather than say what I think are key ingredients I would only ask that strips of raw green bell pepper are not included. I also like green beans to be cooked through—not so that they squeak when you bite them.
First, make the dressing by mixing together the vinegar, salt, pepper, and garlic. Whisk well, then pour in the oil in a thin stream. Set aside.
Put the eggs in a saucepan of cold water, bring to the boil, and cook for 5 minutes. Refresh under cold running water for 5 minutes, then peel and quarter lengthways.
Find either a round, shallow terracotta or white porcelain dish and arrange attractively all the salad ingredients, starting with a bed of lettuce. The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a crisscross pattern over the surface. Season discriminately with salt and generously with pepper.
Give the dressing a final whisk, and spoon over the surface. Eat immediately with some crusty bread.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.