We’ve either overindulged on holiday or are still trying to trim down for the beach. And when it comes to sensible, healthy eating and something appetising in warm weather there’s only one choice – salad.
If the family, especially the man in your life, objects to being fed “rabbit food” you’ll need to make your salads tempting and tasty. So try Niçoise, the flavourful salad option
Salade Niçoise, which originated on the Cote d`Azur, is salty and full of flavour, with crisp lettuce, black olives, garlic, anchovy and tomatoes. You can add beans, hard-boiled eggs, onion or new potatoes depending on preference. Broad beans or French beans add texture. Tuna is often in there but it can take over and anchovies serve just as well .
are several variations and disputes as to which do and don’t belong but don’t
worry, what’s available will work.
Anchovy fillets either come in oil or preserved in salt. If using the oily ones make sure you rinse and dry.
Must be either Cos or Little Gem
Ripe and juicy, preferably plum, tomatoes quartered but may need skinning.
Essential! Black fit the bill best, green if you must, but don’t mess up flavours with stuffed olives.
Well-cooked French beans or boiled broad beans if you want added texture.
Garlic, vinegar, red wine, extra virgin olive oil and a pinch of salt. Add a little Dijon mustard if you like.
Artichoke hearts can add a little luxury just take them out of their jar of olive oil
Boiled eggs If adding them make sure they are not extra hard boiled but just about set.
Capers Love them or hate them – I love them and they do add a kick.
New potatoes The jury’s out, if you want them fine but don’t overdo it
Herbs Flat leaf parsley works.
1 Cos lettuce or 2 Little Gems
Dozen black olives
Sprigs of flat-leaf parsley
6 artichoke hearts
Handful French beans
2 free range eggs
2 tablespoons red wine vinegar
Dab of Dijon mustard if desired
100ml extra virgin olive oil
2 small crushed garlic cloves
Beans boiled in salted water until bendy
Eggs 4/5 minutes, then left in cold water
Cut skin at tomatoes’ end, place in boiling water for 30secs, peel and quarter
Drain artichokes and quarter
Rinse anchovies and if salted variety debone
Wash and tear up lettuce and place in serving dish
Put tomatoes, sliced eggs, anchovies, artichokes, olives and beans on top
Chop parsley and add.
Whisk dressing ingredients and add salt/pepper
Drizzle dressing over salad
Serve with fresh crusty bread and a glass of cold white wine.