Salade a la Niçoise

This Mediterranean dish goes well beyond being a tasty combination of certain ingredients. It celebrates simplicity, and beauty of great, sea, and garden, produce. It also changes as the seasons do. Salade Niçoise; - classic inspiration, enjoyed around The Globe.
Adapted from
Ingredients - (Serves 6).
6 medium, ripe tomatoes, quartered,
1 green, bell pepper, sliced,
3 spring onions/scallions,
a few handfuls, mixed lettuce,
3 hard-boiled eggs, quartered,
1 large can of tuna (in brine), drained,
12 anchovy fillets (rinsed)
1 handful, black olives,
3 artichoke hearts, cleaned, and sliced or halved,
10 oz., blanched, green beans, or baby fava beans (shelled), 1 small cucumber, (seed part removed) sliced, a few fresh basil leaves,
Vinaigrette Dressing
1 tsp, Dijon mustard, 2 tbsp, red wine vinegar, 6 tbsp, Olive oil,

(1) In a bowl, mix Vinaigrette ingredients. Reserve.
(2) Finely slice spring onions, and add them to the vinaigrette sauce, mix, and reserve.
Assemble the salad on individual plates, as follows:
(3) Place beans, and top them with lettuce.
(4) Add portion of tuna in the center, then dress with sliced cucumbers, pepper, and artichokes.
(5) Top with quartered eggs, tomatoes, anchovy fillets, olives, and basil leaves.
Serve with Vinaigrette Sauce.
Bon Appetit!
Other Notes
(0) Why not "click" on the picture enclosed, and see ingredients, for this particular version, for a change?
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Hans "maurice flower", Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, , W.D. Williams

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