Wednesday, June 4, 2008

Salad Niçoise

Salad Niçoise
serves 4

3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans, trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar
1 garlic clove, halved
350g/12oz iceberg lettuce heart,
cut into 8 wedges
1 red pepper, seeded and thinly sliced
1 cucumber, cut into 5cm/2in lengths
1 celery stick, cut into 5cm/2in lengths
1/4 large red onion, thinly sliced
350g/12oz canned tuna, drained
12 pitted black olives
2 x 175g/6oz cans anchovy fillets in oil, drained
2 teaspoons baby capers, drained
12 small fresh basil leaves

• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Stir during the first few minutes to centre the yolks. Cool under cold water, then peel and cut into quarters. Meanwhile, score a cross in the base of each tomato, and put in a bowl of boiling water for 10 seconds. Plunge into cold water and peel away from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce over the bottom. Layer the egg, tomato, beans, red pepper, cucumber and celery over the lettuce. Scatter the onion and tuna over them, then the olives, anchovies, capers and basil. Drizzle the salad with the dressing, and serve.

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