Provencal · Starter
Salade Nicoise
Nice's 'bathed bread' — a Niçoise salad pressed inside a crusty roll overnight so the juices soak the crumb; built for tender lunches
- Prep
- 25 min
- Cook
- 0 min
- Serves
- 4
Ingredients
- Round crusty rolls or small boules — 480 g (4)
- Tuna confit in olive oil, drained — 250 g
- Eggs, boiled 8 minutes — 220 g (4)
- Ripe tomatoes, sliced — 300 g
- Radishes, sliced — 60 g
- Green pepper, fine rings — 60 g
- Spring onions — 40 g
- Niçois olives, pitted — 50 g
- Anchovy fillets — 25 g
- Basil leaves — 8 g
- Red wine vinegar — 15 ml
- Extra virgin olive oil — 70 ml
- Black pepper — 1 g
Method
- Split rolls and pull out a third of the crumb to make room.
- Whisk vinegar with olive oil; brush both cut faces generously — the bread must be truly 'bathed'.
- Layer bottom halves: tomato (salted), tuna, sliced egg, pepper rings, radish, spring onion, olives, anchovy, basil.
- Season with pepper, drizzle remaining vinaigrette, cap with tops.
- Wrap each tightly in parchment and film; press under a board with a 2 kg weight, 2 hours minimum, overnight chilled is ideal.
- Serve at cool room temperature, halved to show the strata.