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Salad Nicoise

So much more than a mere salad! A colourful triumph of seasonal ingredients and store-cupboard staples, the salad Nicoise is magnifique.


  • For the vinaigrette dressing


  • For the vinaigrette:

  • 1.

    With a pestle and mortar, crush the flakes of sea salt to a powder, then add the peeled clove of garlic and pound them together, to a smooth paste.

  • 2.

    Next add the mustard powder, work that in, then add the vinegar and some freshly milled black pepper and mix thoroughly until the salt dissolves.

  • 3.

    Finally, add the olive oil. Now stir the chives into the vinaigrette. Just before you dress the salad, pour everything into a screw-top jar and shake vigorously so it's thoroughly blended.

  • The salad:

  • 1.

    In a large salad bowl, arrange the tomatoes, watercress, cucumber, potatoes, beans and chopped shallots in layers, sprinkling a little of the dressing in as you go.

  • 2.

    Next arrange chunks of tuna and egg quarters on top.

  • 3.

    Then arrange the anchovies in a criss-cross pattern, followed by a scattering of olives, the chopped parsley and a final sprinkling of dressing.

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