SALADE NIÇOISE
This fresh-tasting, chilled summer salad is great for sharing with friends, and is guaranteed to evoke memories of Mediterranean holidays dining al fresco.
NUTRITION FACTS
(per serving) Calories 625 | Total Fat 43g | Sat Fat 6g | Carbs 40g | Fibre 10g | Protein 22.4g
Serves 2 2 large eggs 50g (1¾oz) fresh broad beans or 50g (1¾oz) French beans, trimmed 4 very ripe large tomatoes ¼ cucumber, peeled, quartered, deseeded and cut into chunks 2 spring onions, finely chopped on the diagonal Handful of torn lettuce leaves ½ red pepper, deseeded and thinly sliced 50g (1¾oz) small pitted black olives 1 tbsp capers, rinsed under cold water and drained on kitchen paper 6 anchovies in olive oil, cut into slivers few basil leaves, roughly torn
For the dressing 50g (1¾oz) pitted black olives 5 anchovies in olive oil, drained 1 garlic clove Juice of ½ lemon 4 tbsp olive oil 1 tbsp balsamic vinegar Salt and freshly ground black pepper, to taste Hard-boil the eggs (7-8 minutes). Cook the beans in a pan of salted boiling water for 5 minutes, then plunge into iced water. Skin, chop into quarters and deseed the tomatoes.
For the dressing, make a paste of the olives, anchovies and garlic in a pestle and mortar. Add the lemon juice, olive oil and balsamic vinegar. Season and set aside.
Toss the beans, cucumber, spring onions, lettuce, red pepper and tomatoes together. Add a slug of the dressing and mix well. Tip on to a large serving plate.
Quarter the eggs and add them with more olives, the capers, anchovies and basil leaves. Spoon over the remaining dressing and serve.