A classic Salade Niçoise with a colourful twist. I used blue dyed hard-boiled eggs but you don't have to - they really don't taste any different but do provide a talking point!
Ingredients (serves 2, generously)
3-4 shelled hard-boiled eggs
Red cabbage to dye the eggs (optional)
200g good quality tinned tuna, drained
8-10 small boiled new pots, halved
6-8 cooked asparagus tips (or green beans)
6-8 baby tomatoes assorted colours (halved or quartered)
Red baby Cos lettuce leaves
8 anchovy fillets
8-10 black olives pitted and halved
A handful of flat-leaved parsley (leaves only)
Lemon juice
Parsley oil (recipe here)
Method
Ingredients (serves 2, generously)
3-4 shelled hard-boiled eggs
Red cabbage to dye the eggs (optional)
200g good quality tinned tuna, drained
8-10 small boiled new pots, halved
6-8 cooked asparagus tips (or green beans)
6-8 baby tomatoes assorted colours (halved or quartered)
Red baby Cos lettuce leaves
8 anchovy fillets
8-10 black olives pitted and halved
A handful of flat-leaved parsley (leaves only)
Lemon juice
Parsley oil (recipe here)
Method
- Start the day before if you are want to use blue dyed eggs.
- Place half a head of chopped red cabbage in a saucepan and cover with water. Do not add vinegar!
- Bring to the boil and cook until the cabbage is tender. You can use the cooked cabbage in another dish.
- Strain off the blue water into a bowl or beakers deep enough to immerse the eggs.
- Immerse the eggs in the blue water and leave overnight.
- Cut the eggs into quarters
- Tear the anchovy fillets in half lengthways. Arrange all the ingredients on the plates, starting with the lettuce.
- Sprinkle lemon juice and parsley oil over the salad.
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