Niçoise style salad
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 4 portions |
Ingredients
- 4 tbsp extra virgin olive oil
- 1 cup white wine vinegar
- 3 sprigs dill and chives, chopped
- 1 tbsp Dijon mustard
- 4 cloves garlic, crushed
- 5 sprigs parsley leaves, chopped
- 10 small black olives, pitted and halved
- 15 g anchovies, rinsed and sliced into slithers
- 10 g capers, rinsed and drained
- 400 g smoked pepper mackerel (or yellowfin tuna, salmon or snoek)
- 150 g ripe baby tomatoes, halved
- 120 g assorted salad leaves, washed and trimmed
- 100 g fine green beans, topped, tailed and blanched
- 5 new potatoes, boiled and halved
- 3 eggs, boiled for 10 minutes, peeled and cut into wedges
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the dressing: combine all the ingredients except for the oil and blitz in a blender then gradually add the oil so that the dressing emulsifies, check the seasoning – anchovies, capers and olives are very salty so you might not need much salt for the salad.
- To cook the tuna/ salmon: Cut the fish into large rectangles or blocks. Season and drizzle with a touch of olive oil. Heat a griddle or cast iron pan to very hot and sear the fish on all sides. – It should have good colour on the outside, but still be rare/ medium rare in the middle. Do not overcook it or it will simply resemble tinned tuna. Remove the tuna from the heat and allow it to cool a bit before slicing it in 0.5cm slices.
- Plate the salads in layers as a large salad or individual plates.
- Dress the salad.
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