Anchovy salade Niçoise
This is not so much a niçoise recipe as a guide. Feel free to add as much or as little of each ingredient as you like - what's important is that every ingredient is as good quality as possible.
This meal, if served as four portions, provides 470kcal, 14g protein, 9g carbohydrate (of which 8.5g sugars), 41g fat (of which 7g saturates), 4g fibre and 2.9g salt per portion.
Ingredients
For the dressing
- 2 garlic cloves, peeled, finely chopped
- 175ml/6fl oz extra virgin olive oil
- 2 tbsp red wine vinegar
- pinch sea salt
- freshly ground black pepper
For the salad
- 4 free-range eggs
- 8 small artichoke hearts, cooked (from a jar is fine)
- 4 very ripe tomatoes, skinned and quartered
- 16 black olives
- ½ cucumber, peeled, sliced
- 4 spring onions, sliced
- handful fine green beans, topped, tailed, blanched
- 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)
- 1 tbsp freshly chopped chervil
- small handful fresh basil
Method
For the dressing, whisk the garlic and oil together in a bowl.
Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.
For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper.
Finish with a sprinkling of chervil and basil and serve at the table.