How to make a classic salade niçoise
The right way to prepare a salade niçoise is a hotly debated subject. The debates have never stopped the people of Nice from simply continuing to make this salad the way it is meant to be made. How? Like this.
Author Alex Jackson: ‘A salade niçoise should be an expression of the South of France in summer: crisp, colourful, vibrant and fresh. Squeaky green beans have no place here, let alone the humble potato. And please, avoid raw bell pepper. Feel free to improvise (a little). Tomatoes and cucumber are essential, and I love the crunch of slices of radish. Artichokes, raw of course, add a delicate touch of luxury, while raw broad beans are delicious when they are small and sweet. Courgette flowers would not be out of place. I love it when the salad is served with salted anchovies, but some good-quality tinned tuna is also delicious. Go for a good Spanish tuna in olive oil. Jacques says you should never use anchovies and tuna at the same time, but he won’t find out if you do.’
How to make it
1. Rub the inside of a serving bowl with the garlic. Prepare the artichokes and slice them lengthways into thin slices. Slice the cucumber and radishes, but not too thinly. Peel the onion and cut it into the thinnest rings possible. Cut the tomatoes into pieces, wedges or quarters, depending on their size. Don’t slice them too thinly, otherwise the salad may become too wet.
2. Mix the vegetables in the serving bowl. Add the olive oil and red wine vinegar and season with salt and black pepper. Adjust the seasoning if necessary. Stir in the tuna or anchovies, olives and basil. Taste again. Cut the hard-boiled eggs in half or into quarters, season lightly with salt and black pepper, and place them on the salad. Finally, drizzle with a little olive oil if you think the salad needs it.
Title: Provence
Author: Alex Jackson
Publisher: Good Cook
Price: €25.95
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