Oh la la la, salad Niçoise straight from the Côte d’Azur

As the days are getting warmer I am craving Mediterranean food. For me summer means tasty and ripe tomatoes, fresh fish and lovely recipes from the seaside. I’ve got a French bistro classic for you today. Salad Niçoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onions, capers and potatoes. The original recipe comes from Nice, at the Côte d’Azur in France. My Salad Niçoise is a bit different to the original, basically mine is the 2017 version of a 90ies classic.

I’m not a big fan of tinned tuna so I replaced it with fresh, raw tuna. I also swapped the potatoes for some potato crisps! And as for the onions, I completely left them out. I don’t eat onions because of my Fructose Malabsorbation. Feel free to add onions or other Mediterranean veggies to your Salad Niçoise!

Salad Nicoise poached egg
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Oh la la la, Salad Niçoise

Delicious summer salad that will take you straight to the French Riviera!

Servings: 2 people
Ingredients
  • 200 gram fresh tuna
  • potato crisps
  • 1 small romana salad
  • 8-10 green olives
  • 5-8 small ripe cocktail tomatoes
  • 0,5 cucumber
  • 2 anchovis
  • 4 tbsp mayonnaise
  • 1 lime (juice)
  • 3 tbsp olive oil
  • 100 gram sugar snaps (cooked)
  • 2 free range eggs
  • 1 handful edamame
  • salt
  • pepper
  • 2 tbsp white wine vinegar
Instructions
  1. Wash and trim all your veggies and salad. Wash and chop your tuna into 2 - 3 cm squares. 

  2. Chop the anchovis until smooth and mix with mayonnaise. 

  3. Mix olive oil, lime juice, salt and pepper for your simple vinaigrette.

  4. Now prepare your poached eggs: Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

  5. Now to your salad: Arrange all the veggies, tuna and salad on a large serving platter or plates; Leave some space for the potato crisps. Place the poached egg on top. Drizzle dressing over all ingredients, add a few dots of your anchovi mayonnaise, season with salt and pepper. Now add the potato crisps and serve! Bon Appetit!

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