Rouleaux de salade Niçoise – Salad Niçoise Wraps
These Salad Niçoise Wraps from Rachel Khoo's Kitchen Notebook are a gorgeous salad perfect for a starter or side at a dinner party.
From the book
Trying to find out what an authentic Salade Niçoise should be made of is like solving a cryptic puzzle. Tuna or no tuna? Cooked vegetables or not? After an extensive survey amongst my foodie and French friends, I came to the conclusion that as long as it contains ingredients you would find in the vicinity of the Provençal town of Nice, then you can more or less call it a Salade Niçoise.
|a pinch each of salt and sugar|
|12||green beans, topped and tailed|
|1||Little Gem lettuce|
|1||red endive (chicory)|
|12||anchovies,* drained and boned|
|12||black olives (preferably from Nice), pitted and sliced|
|6||cherry tomatoes, quartered or halved depending on size|
|6||radishes, thinly sliced|
|1||spring onion, thinly sliced|
|2||soft-boiled eggs, peeled and each cut into 6 wedges|
|2 tbsp||capers, finely chopped|
|For the vinaigrette:|
|2 tbsp||red wine vinegar|
|4 tbsp||extra virgin olive oil|
|¼||clove of garlic, crushed to a paste|
|juice of ½ lemon|
|a pinch of sugar|
|salt and pepper|
Make the vinaigrette by whisking all the ingredients together in a bowl. Taste for seasoning.
Bring a large pot of water to a boil. Add the salt and sugar followed by the green beans. Blanch for
2 minutes, then drain and rinse under cold running water.
Separate the lettuce and endive into individual leaves – you will need 12 leaves in total. Divide the
remaining ingredients between the leaves, halving the beans if they are long (they should be slightly
shorter than the length of the leaves). Drizzle some vinaigrette on top and serve the rest in a small bowl.
* I prefer using the plump Provençal anchovies that are preserved in olive oil. These tend to be less salty than tinned anchovy fillets, which need to be carefully rinsed and dried on paper towels before use.
• boiled small potatoes, halved or quartered
• tuna – season a 200g piece of raw tuna (preferably yellowfin) and sear in a smoking hot pan with
a little olive oil for a minute on each side, then cut into thin slices.