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Salade Nicoise

by . Featured in NIGELLA EXPRESS
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Introduction

Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don't have a lot of flavour, I tend to use those tubs of "sunblush" tomatoes, and their intense, flavourful acidity works well here. I am a great believer in keeping these on hand.

Otherwise, speed being of the essence, the only real deviation is that I use croutons (some high - end baked ones from a packet will do) rather than boil potatoes and then have to wait for them to cool.

Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don't have a lot of flavour, I tend to use those tubs of "sunblush" tomatoes, and their intense, flavourful acidity works well here. I am a great believer in keeping these on hand.

Otherwise, speed being of the essence, the only real deviation is that I use croutons (some high - end baked ones from a packet will do) rather than boil potatoes and then have to wait for them to cool.

Salade Nicoise
Photo by Lis Parsons

Ingredients

Serves: 2 for supper or lunch

Metric Cups
  • 2 large eggs
  • 100 grams frozen fine green beans
  • 200 grams sunblush tomatoes (in seasoned oil)
  • 100 grams sliced pitted black olives
  • 1 x 225 grams jar or can of tuna
  • 250 grams torn iceberg lettuces
  • 4 teaspoons extra virgin olive oil
  • juice of ½ lemon
  • ½ teaspoon maldon salt (or pinch table salt)
  • ½ teaspoon sugar
  • 40 grams croutons
  • 4 - 6 anchovy fillets (optional)
  • 1 handful fresh basil leaves
  • 2 large eggs
  • ½ cup frozen green beans
  • 1 cup sunblush tomatoes (in seasoned oil)
  • ½ cup sliced pitted black olives
  • 8 ounces jar or can of tuna
  • 8 cups torn iceberg lettuces
  • 4 teaspoons extra virgin olive oil
  • juice of ½ lemon
  • ½ teaspoon sea salt flakes (or pinch table salt)
  • ½ teaspoon sugar
  • 1 cup croutons
  • 4 - 6 anchovy fillets (optional)
  • ½ cup fresh basil leaves

Method

  1. Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Three minutes in, add the frozen beans.
  2. Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
  3. Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
  4. Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavoursome juices in the bowl.
  5. Drain the tuna and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
  6. Using the reserved juices left in the tomato mixture's bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.
  7. Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and basil leaves.
  1. Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Three minutes in, add the frozen beans.
  2. Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
  3. Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
  4. Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavoursome juices in the bowl.
  5. Drain the tuna and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
  6. Using the reserved juices left in the tomato mixture's bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.
  7. Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and basil leaves.

Tell us what you think

What 2 Others have said

  • I'm afraid to say I went with a few cheaper ingredients as I'm on a budget but the end product was still satisfying. I've never tried anchovies before so I thought I would put a couple in. Completely new taste for me! Be warned, very salty!!!

    Posted by ChristianFood on 7th January 2014
  • One of my favourites. With a chilled glass of good white wine this is a real pleasure.

    Posted by antonina_peneva on 11th May 2013
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