Salade Niçoise

Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully.

Serves 4 Prep and Cooking Time 30mins

Ingredients: 450g of tuna tinned in olive oil 8 salted anchovies, excess salt rinsed off 20g of black olives 4 free-range eggs, soft-boiled 6 beef tomatoes 8 radishes, cut into quarters 200g of salad leaves 1 bunch of spring onions, finely sliced 2 heads of baby gem lettuce 1 celery stick, sliced 1/2 cucumber, sliced

Dressing: 80g of cherry tomatoes 180ml of extra virgin olive oil 60ml of balsamic vinegar 2 garlic cloves salt black pepper

To serve: crusty bread

Method: 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 80g of cherry tomatoes 2 garlic cloves 180ml of extra virgin olive oil 60ml of balsamic vinegar salt black pepper

2.) In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves 450g of tuna tinned in olive oil 8 salted anchovies 4 free-range eggs 20g of black olives 6 beef tomatoes 1 bunch of spring onions 1/2 cucumber 1 celery stick 8 radishes 2 heads of baby gem lettuce 200g of salad leaves

3.) Drizzle the salad dressing over the top and serve with crusty bread