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Salade Niçoise
From the book
Essentials of French Cuisine
80 simple and timeless French recipes to cook at home.
With step-by-step methods, this is a guide through the fundamentals of French cooking.
From cheese soufflé and moules marinières, to clafoutis and lemon tart.
Buy From
Introduction from Laurent Mariotte
To respect salade niçoise, there are two golden rules: no cooked vegetables and no starch! The only ingredient that goes through a pan is the eggs.
Ingredients
Method
Boil the eggs in a large pan of salted water for 9 minutes. Drain and rinse through cold water and shell them.
Cut the tomatoes and eggs into 4. Sprinkle the tomatoes with salt. Cut the cucumber, pepper and spring onions into rings.
Rub the salad bowl with the clove of garlic, put in all the ingredients except the tomatoes, eggs and anchovies. Mix.
Arrange the three final ingredients on the salade niçoise, drizzle with olive oil, sprinkle with finely chopped basil and a few cracks of black pepper.
Serve at room temperature.
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