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NIÇOISE SALAD

If you're looking for a cool salad with layers of flavour and texture, this niçoise salad by Sophie Rushton-Smith from @THECORNERPLOT will fit the bill!
READY IN

30 mins

COOKING TIME

20 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 4 medium free-range eggs
  • 1 bannana shallot (or 1/2 red onion)
  • 8 small new potatoes
  • 6 ripe tomatoes, sliced
  • 1/2 cucumber, sliced
  • Handful of Brindisa black olives
IN STOCK
  • 2 baby gem lettuce, leaves broken in half
  • 8 Boquerones anchovy fillets in olive oil
OUT OF STOCK
  • Ortiz Yellowfin tuna fillets
OUT OF STOCK
  • Handful of basil and parsley
  • La Finca Smoked Alioli
IN STOCK
  • La Chinata Smoked Paprika DOP
IN STOCK
  • 2 tsp Dijon Mustard
  • 2 tbsp Unio Chardonnay Vinegar
IN STOCK
  • 6 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 garlic clove, peeled and halved
  • Sea salt flakes & black pepper

Method 

1. Place the eggs in a small saucepan of cold water, bring to the boil, and cook for 8 mins. Drain and cool completely in cold running water. Peel and slice in half. 

2. Peel and thinly slice the shallot. Place in a small bowl of cold water while you make the salad. 

3. Cook the potatoes in salted water for 10-12 mins until tender, drain and set aside. Slice into rings. 

4. Slice the tomatoes and cucumber. Drain the shallot. 

5. Spoon the mustard into a clean jar. Add the vinegar, olive oil, garlic, a pinch of sea salt flakes and a grind of black pepper. Close the lid securely and give it a good shake. Taste and adjust as necessary. 

6. Starting with the lettuce, layer up the ingredients (leaving tuna, boquerones and eggs to last), drizzle over a little dressing, and top with the herbs. Season with sea salt and black pepper. 

7. Place a dollop of alioli to each egg and sprinkle with a little mild smoked paprika. 

8. Serve with crusty bread. 

ingredients

  • 4 medium free-range eggs
  • 1 bannana shallot (or 1/2 red onion)
  • 8 small new potatoes
  • 6 ripe tomatoes, sliced
  • 1/2 cucumber, sliced
  • Handful of Brindisa black olives
IN STOCK
  • 2 baby gem lettuce, leaves broken in half
  • 8 Boquerones anchovy fillets in olive oil
OUT OF STOCK
  • Ortiz Yellowfin tuna fillets
OUT OF STOCK
  • Handful of basil and parsley
  • La Finca Smoked Alioli
IN STOCK
  • La Chinata Smoked Paprika DOP
IN STOCK
  • 2 tsp Dijon Mustard
  • 2 tbsp Unio Chardonnay Vinegar
IN STOCK
  • 6 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 garlic clove, peeled and halved
  • Sea salt flakes & black pepper
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