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.
Ingredients
Method
Main
1.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.
2.Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
3.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.
4.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.
