Salade NiçoiseIf you follow me on Twitter or Instagram, you’ve probably gathered by now that I am currently working on a new project which I am very excited about. It involves food, cameras, and of course — me! It’ll still be at least a few more weeks before you see the results, but in the meantime, I’ve been busy writing and testing recipes that I hope will please you, Speaking of ‘pleasing’ recipes, many thanks to those who tried, loved and commented on my rosemary chocolate mousse cake. It means so much to me to know that you are enjoying my recipes! If there are recipes you want me to create for you (French or otherwise), do let me know!
For now, I would like to share this version of a French classic, the Salade Niçoise.

Mine has salmon instead of tuna and all of the ingredients are simply placed on a big platter with the dressing in a jam jar on the side. Nice and rustic and perfect to serve to a group of friends. Don’t forget a chilled bottle of sparkling rosé! Enjoy!
PS: I know, not typical winter food, but who cares??!! I have a French summer on my mind today!

My Salade Niçoise
Serves 4

For the dressing:

  • 100 ml olive oil
  • 1 ½ tsp Dijon mustard
  • 2 tsps dried basil
  • fleur de sel & freshly cracked pepper

For the salad:

  • 6 beautiful leaves of Romaine lettuce, washed, dried and torn
  • 200 g black olives, whole
  • 350 g marinated artichokes
  • 60 g  anchovies
  • 12 whole radishes
  • 4 eggs
  • 400 g charlotte potatoes, unpeeled and quartered or halved, depending on their size
  • 250 g broad beans
  • 250 g vine cherry tomatoes
  • 4 salmon fillets (125 g each), each filet sliced in 3 pieces
  • fleur de sel and freshly cracked pepper

Put all of the ingredients for the dressing in a jam jar, screw on the lid and shake, baby shake! Place the Romaine lettuce on a large serving platter. Divide the olives, artichokes, anchovies and radishes in little groups over the lettuce. Hard boil the eggs and peel. Cook the potatoes and broad beans (separately) for 8 minutes. Drain, rinse with cold water and set aside. Grill the tomatoes and place on the platter. Do the same with the salmon, seasoning it and giving it about 3 minutes a side. Quarter the eggs and place on the platter along with the potatoes. Serve with the dressing, a stack of plates, utensils in a jug and a bottle of sparkling rosé.


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