Salade Niçoise

Name: Salade Niçoise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 2 ripe tomatoes; 0.5 tsp fine sea salt; 1 egg; 1 spring onion; 1 small green pepper; 50 g cucumber; 2 radishes; 30 g young broad beans in the pod; 50 g tuna in olive oil; 3 anchovy fillets; 1 garlic clove; 25 g small black olives; 1 tbsp extra virgin olive oil; 8 basil leaves; black pepper

The salad as it is made in Nice: raw summer vegetables, no potato and no green bean, dressed with nothing but olive oil, garlic and basil, finished with tuna, anchovy, black olives and a hard-boiled egg.

Snacks Lunch & dinner Pescatarian 8g+ fibre Under 30 min

30 min20 prep · 10 cookEasy427 kcalper serving

Method

Put 1 egg in a small pan, cover with cold water, bring to the boil and simmer 9 minutes for a just-set yolk. Drain, cool under running cold water, peel and cut into quarters lengthways.
Cut 2 tomatoes into six wedges each, discarding the hard core. Scatter with 0.5 tsp of fine sea salt and leave in a colander for 10 minutes so the watery juice runs off and the flavour concentrates — this salt is the seasoning for the whole salad.
Halve 1 garlic clove and rub the cut face firmly all round the inside of a wide shallow serving bowl, then discard it. The garlic should perfume the dish, not appear in it.