Shopping list for French vinaigrette
100 ml olive oil
10 ml white wine vinegar or fresh lemon juice
15 grams Dijon mustard
1 clove of garlic
2 spring onions
2 sprigs of thyme
freshly ground black pepper &
sea salt to taste
Shopping list for the salad
500g of new potatoes, for example Roseval
a bag of mixed salad or two Little Gem lettuce
300g haricot verts (or thin string beans)
300g vine or Roma tomatoes
16 black olives
a tin of anchovies of fillets
4 free-range eggs
50 grams of fresh tuna fillets p.p. minimal
For a long time there have been heated discussions about the authentic ingredients of the salad Niçoise by French chefs. So naturally there are many versions ;D Should or shouldn't there be potatoes, shallots or artichoke hearts in the original recipe? Who knows? Anyway, the version of Jean Christophe Novelli is extremely tasty.
The tuna is seriously endangered so as a fish lover make sure you are buying sustainable fish. Furthermore, quality and freshness of the ingredients are key for this salad. So buy the best, you do not make this salad every day!
How to make a salade Niçoise by Jean Christophe Novelli
Scrub the potatoes clean then cut them in four. Boil in their skin with a little salt for 15 minutes until al dente.
Wash the beans, remove strings and cook them al dente in 15 minutes. Boil the eggs hard, cut eggs and tomatoes into quarters.
Grill the tuna 2 minutes on each side for rosé, slightly longer if you like 'well done'. Let the tuna rest and cool.
Drain the oil from the anchovies, but do not rinse the little fish if you like their salty taste, if not do rinse.
Peel and press two cloves of garlic. Place it into a bowl.
Add the lemon juice, sea salt & pepper, mustard, and thyme.
Chop the spring onions finely and put them also in the bowl.
While whisking add the oil in a thin trickle.
When the dressing is ready taste if it is seasoned well, add extra sea salt and freshly ground black pepper if the dressing needs it.
Place the lettuce in a large bowl then pour part of the dressing over it.
Place potatoes, beans, tomatoes, olives and eggs on the salad, cut the tuna into strips.
Place tuna and anchovies on top of the salad, pour the remaining dressing over it.
A tuna salad is a delicious, healthy lunch with some freshly baked French bread and a glass of dry white wine. Bon appétit!