3-4eggs, at fridge temperature8tomatoes, cored, cut into 2cm-thick slices1garlic clove, smashed2green capsicum, cut into thin matchsticks4spring onions, white part only, trimmed and sliced on the diagonal2small Lebanese cucumbers (optional), very finely sliced120 gmsmall black olives, rinsed and dried with paper towelTornlettuce (such as cos or red oak-leaf), washed and spin-dried (optional)250-300 gmtuna in oil (preferably Ortiz red label or Crespi), drained well10anchovy fillets (preferably Ortiz brand), drained well, cut lengthways into 2-3 pieces12basil leavesVinaigrette120 mlbest quality extra-virgin olive oil2 tsptarragon vinegar or Banyuls, or to taste
Prick the eggs with a pin, then cook in a saucepan of boiling water for 10 minutes. Refresh under cold running water until cold. Shell and cut into quarters.
Place the tomato in a colander, then sprinkle with sea salt. Leave for 15-20 minutes, then gently pat dry with paper towel.
Rub a platter with the garlic and season it lightly. Arrange the tomato, capsicum, spring onion, cucumber, olives, lettuce (if using), egg, flaked tuna and anchovies on the platter so that the various colours contrast with each other. Gently tear the basil and scatter over the salad.
To make the vinaigrette, mix the ingredients, adding enough salt, pepper and vinegar to your taste, and distribute evenly over the salad. Toss gently so that the ingredients are anointed evenly.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet,
with photography by Anson Smart. Published by Lantern, an imprint
of Penguin Books. Pignolet's recipes have been reproduced with
minor Gourmet Traveller style changes.
This recipe is from the September 2010 issue of Australian Gourmet
"Salade Niçoise shares the same propensity for
misinterpretation as Caesar salad - one rarely sees the original
version outside Nice, and even there I have encountered some real
hotchpotches. The soul of a great salade Niçoise is, of course,
using the best flavoured tomatoes available. While the other
vegetables chosen may vary with what is in season there are a few
essentials such as green capsicum, cucumbers and black olives.
Sliced raw globe artichoke hearts and very tiny raw podded broad
beans may be included when available. As to using lettuce, this is
not traditional so it is up to individual taste. This salad is best
presented on a deep platter so leave adding the dressing and
tossing until your beautiful salade Niçoise is on the table. I
adore this dish as the colours and aroma transport me to the sunny
shores of southern France."
At A Glance
Serves 6 people
At A Glance
Serves 6 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms