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.
- 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)
- 1Boil eggs until cooked to your liking (8 minutes for hard-boiled), drain and cool under cold running water. Peel and halve just before serving.
- 2Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
- 3Remove 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.
- 4To 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.