Perfect Salad Niçoise Recipe

SALAD NIÇOISE

This delightful salad features delicious Don Bocarte White Anchovies, great to enjoy on a warm summer's day.

Servings: 2, as a Main Course Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

INGREDIENTS

8 White Anchovies
2 Free-Range Eggs
10 Cherry Vine Tomatoes
6 Artichoke Hearts
1 Small Cos Lettuce or 2 Little Gem
1 Large Handful of French Beans
12 Black Olives
A Few Sprigs of Chopped Flat-Leaf Parsley

DRESSING

100ml Extra Virgin Olive Oil
4 Tbs Red Wine Vinegar
1 Garlic Clove gently crushed but still whole
1 tsp Dijon Mustard
Salt & Pepper

METHOD

STEP ONE

Bring a pan of water to the boil and add a pinch of salt. Separately fill a pyrex bowl with ice water. Trim the stalks off the beans and cook them for a 3-4 minutes or until they go a deep green colour and are just soft. Strain off and flash in the ice water so they don't continue to cook. Remove the beans from the water once cooled and keep the ice water aside.

STEP TWO

Fill the pan with water again and bring to the boil. Carefully lower the eggs into the pan with a kitchen spoon and boil for 5 minutes. Drain the water and place into the bowl of ice water to cool. This will cause the eggs to shrink away from the shell and make them easy to peel. Peel the eggs and cut in half.

STEP THREE

Wash and dry the lettuce and tear any larger leaves in half. Remove the artichokes from their oil and along with the tomatoes cut into quarters.

STEP FOUR

Add the dressing ingredients to a jar, shake well and leave to infuse for a few minutes while you plate the salad.

TO SERVE

In two wide bowls place lettuce leaves on the bottom and arrange the tomatoes, artichokes, beans, anchovies, eggs and olives on the leaves. Add chopped parsley, mix the dressing again and drizzle over the salad to serve.