Salade Nicoise
"This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the original reigns supreme. In Provence lettuce was sometimes used, sometimes not, but I now like to abandon the lettuce in favour of a few rocket leaves. You can now watch how to hard boil eggs in our Cookery School Term - Perfect Eggs - Soft and Hard Boiled Eggs video lesson below...."
INGREDIENTS
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12 oz (350 g) red ripe tomatoes
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2 oz (50 g) black olives
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4 oz (110g) rocket, stalks removed
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½ small young cucumber, cut into smallish chunks
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1 lb (450 g) new potatoes, cooked and sliced
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4 oz (110 g) French beans, cooked and halved diagonally
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2 x 200 g tins tuna fish in oil, well drained
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4 shallots, peeled and finely chopped
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2 x 6-minute hard-boiled eggs, peeled and quartered (see recipe below)
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2 oz (50 g) anchovy fillets
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1 teaspoon Maldon sea salt
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1 clove garlic, peeled
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1 rounded teaspoon mustard powder
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1 tablespoon wine or balsamic vinegar
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6 tablespoons extra virgin olive oil
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2 tablespoons finely chopped fresh herbs (chives, parsley, basil or chervil)
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freshly milled black pepper
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