Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Salade Niçoise


What constitutes a classic salade Niçoise can get purists a little hot under the collar - if young tender broad beans and artichokes are in season they may be included, raw, but never cooked beans or potatoes if you want to correctly call it "Niçoise". This version stays true to these dictates, although the inclusion of vinegar may cause a stir - the sticklers will allow a drop or two at most, but for our taste, a little more doesn't hurt.

You'll need

6 eggs, at room temperature 4 vine-ripened tomatoes, thickly sliced 4 small globe artichokes, stalks trimmed Juice of ½ lemon 200 gm mixed cherry tomatoes, halved 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced 100 gm small podded broad beans (about 250gm unpodded) 200 gm canned tuna in oil or preserved tuna, drained ½ small Spanish onion, thinly sliced 70 gm Niçoise olives (see note) ½ cup (loosely packed) small basil leaves 50 ml olive oil 20 ml red wine vinegar, or to taste 8 anchovies (we’ve used Ortiz)

Method

  • 01
  • Boil eggs until cooked to your liking (8 minutes for hard-boiled), drain and cool under cold running water. Peel and halve just before serving.
  • 02
  • Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
  • 03
  • Remove tough dark outer leaves of artichokes, halve and remove hairy chokes with a teaspoon. Peel stalks, then slice artichokes into thin wedges and toss in lemon juice to prevent discolouring.
  • 04
  • To serve, arrange eggs, sliced tomatoes, artichokes, cherry tomatoes, cucumber, broad beans, tuna, onion, olives, and basil on plates and season to taste. Combine oil and vinegar in a screw-top jar, season to taste and shake to emulsify. Drizzle over salad, scatter anchovies over and serve.
Note Niçoise olives are available from select delicatessens.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2013

You might also like...

Egg sandwich

recipes

Ikan bilis with peanuts

Hakka-style eggplant with prawn filling

recipes

Watermelon with crisp fish

Turmeric and lemongrass chicken on sugarcane

recipes

Corndogs

Roast chicken salad with cider, apple and witlof

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×