Pascal Aussignac's Salade Niçoise
By Great British Chefs
Published on 04 November 2022
Salade Niçoise is reimagined by a member of France's culinary new wave. Toulouse-born Pascal Aussignac's approach is relatively classical, reminding us why summers spent in Nice are heaven for any food lover.Time and servings
30 minsTotal time
4Servings
30 minsPrep time
Ingredients
- 20 g of black olives
- 8 anchovies
- 4 free-range eggs, soft boiled
- 200 g of salad leaves
- 2 baby gem lettuces
- 1 bunch of spring onions, finely sliced
- 8 radishes
- 0.5 cucumber, sliced
- 6 tomatoes
- 1 celery stick, sliced
- 2 tbsp of olive oil, for the dressing
- 2 tbsp of balsamic vinegar, for the dressing
- 6 cherry tomatoes, blanched and peeled
- 2 garlic cloves, peeled, for the dressing
- 450 g of tuna tinned in olive oil
Method
Step 1
For the dressing, crush the cherry tomatoes and garlic cloves with a mortar, then add the oil and balsamic vinegar slowly, using the mortar to mix and emulsify. Season with salt and pepper and set aside.Step 2
In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves.Step 3
Drizzle the salad dressing over the top and serve with crusty bread.