Salads Recipes - Salade Nicoise Recipe

Ingredients

Serve 4

• 1 garlic clove, bruised

• 1 lettuce

• 125 g/4 oz celery hearts, thinly sliced

• 125 g/4 oz cucumber, peeled and thinly sliced

• 250 g/8 oz small green beans

• 250 g/8 oz canned artichoke hearts, thinly sliced

• 500 g/1 lb tomatoes, skinned, deseeded and quartered

• 1 green pepper, cored, deseeded and sliced

• 1 onion, sliced

• 4 eggs, hard-boiled and halved

• 50 g/2 oz black olives, pitted

• 8 anchovy fillets

• 250 g/8 oz can tuna in oil, drained

Dressing:

• 7 tablespoons olive oil

• 4 basil leaves, finely chopped

• salt and pepper

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Method:

1. Rub around the inside of a large salad bowl with the bruised garlic clove. Line the bowl with lettuce leaves.

2. Chop the remaining lettuce leaves roughly and arrange them in the bottom of the bowl.

3. Mix the celery and cucumber with the green beans and artichoke hearts. Arrange on top of the lettuce in the salad bowl.

4. Arrange the tomatoes, sliced pepper, onion, eggs, olives and anchovies on top of the mixed vegetables in the bowl.

5. Cut the tuna into chunks and place in the bowl.

6. To make the dressing, mix together the olive oil and chopped basil with salt and pepper to taste.

7. Pour the dressing over the salad, toss to mix well, transfer to individual plates and serve.