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  • Recipe Room  »  Salad nicoise



    • 6 large Kipfler potatoes
    • 1 cup baby green beans, trimmed
    • 1 head witlof, leaves separated
    • 1 cup mixed baby tomatoes, halved
    • ½ bunch basil leaves
    • ½ cup pitted Kalamata olives
    • 2 anchovy fillets
    • 1 tsp Dijon mustard
    • 2 lemons, juiced
    • 2 Tbsp extra virgin olive oil
    • 2 Tbsp mayonnaise
    • salt flakes and freshly-milled black pepper
    • 6 soft-boiled eggs, halved

    Salad Nicoise

    I was recently taken to task by an elderly French woman who insisted that my Niçoise salad was not traditional. After all, it contained witlof leaves, and I had used anchovies in the dressing, not as garnish.

    Yet even such classic dishes are constantly changing. The original Nicoise salad contained only raw vegetables…no fish at all. Then tuna steak became required, then tinned tuna, then potatoes, then cooked beans…

    I am, through my Niçoise salad, but a small part of an ongoing conversation about, and evolution of, the qualities of fine French food. That’s a splendid tradition indeed.


    Steam the potatoes over a saucepan of simmering water for 20 minutes, until tender, then peel and slice in ½ cm discs. Blanch the beans until just tender then refresh under cold running water.

    Combine the potatoes, beans, witlof, tomatoes, basil and olives in a large bowl and toss lightly.

    Put the anchovies, mustard, lemon juice, olive oil and mayonnaise in a blender and purée until smooth. Season with salt and pepper then pour over the salad. Serve garnished with eggs.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

    • The shape of a potato has little to no affect on it’s taste or nutritional value – by picking the odd-shaped ones, you can help send a message to our food growers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.

    • Growing your own basil can be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply cut off what you need as you need it and you won’t be left with half a bunch at the end of your meal.

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