A classic, fresh, and generous Niçoise salad where ripe tomatoes, eggs, tuna, anchovies, and Niçoise olives come together simply. Dressed with olive oil, it captures the sunny spirit of traditional cuisine from Nice.
Ingredients
- 600 g ripe seasonal tomatoes
- 1 piece cucumber
- 1 piece green bell pepper
- 4 pieces scallions
- 0.5 bunches pink radishes
- 120 g shelled fresh fava beans
- 4 pieces eggs
- 160 g canned tuna in olive oil
- 8 pieces anchovy fillets in oil
- 80 g Niçoise black olives
- 8 leaves fresh basil
- 1 clove garlic
- 60 ml extra-virgin olive oil
- 15 ml red wine vinegar
- to taste fine salt
- to taste ground black pepper
Method
- Cook the eggs in a pot of simmering water until the yolks are set but still tender, then immediately chill them in cold water before peeling.
- Wash all the vegetables, then let them dry on a clean kitchen towel so the dressing clings well and isn't diluted.
- Cut the tomatoes into meaty wedges, salt them lightly, and let them release a little juice while the rest is prepared.
- Thinly slice the cucumber, green bell pepper, scallions, and radishes; the cuts should yield pieces that are crunchy yet pleasant to eat with a fork.
- Rub the serving platter with the cut garlic clove, then discard the garlic to leave just a subtle fragrance.
- Arrange the tomatoes on the platter, add the sliced vegetables and fava beans, and toss gently so as not to crush the pieces.
- Drizzle with olive oil and a dash of vinegar, season with pepper, and toss just enough to coat the vegetables in a glossy dressing.
- Add the tuna in large flakes, the quartered eggs, anchovies, black olives, and torn basil, then serve cool but not ice-cold, while the flavors are still sharp.
Nutrition
Per serving
- Energy
- 410.6 kcal
- Protein
- 23.28 g
- Carbohydrate
- 13.91 g
- Fat
- 28.07 g
- Fibre
- 8.33 g
- Calcium
- 60.18 mg
- Iron
- 3.97 mg
- Magnesium
- 82.93 mg
