0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

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)
  • Perello Alargada White Beans
IN STOCK
  • 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
IN STOCK
  • Ortiz Yellowfin tuna fillets
IN STOCK
  • Handful of basil and parsley
  • La Finca Smoked Alioli
OUT OF STOCK
  • La Chinata Smoked Paprika DOP
OUT OF STOCK
  • 2 tsp Dijon Mustard
  • 2 tbsp 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)
  • Perello Alargada White Beans
IN STOCK
  • 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
IN STOCK
  • Ortiz Yellowfin tuna fillets
IN STOCK
  • Handful of basil and parsley
  • La Finca Smoked Alioli
OUT OF STOCK
  • La Chinata Smoked Paprika DOP
OUT OF STOCK
  • 2 tsp Dijon Mustard
  • 2 tbsp Chardonnay Vinegar
IN STOCK
  • 6 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 garlic clove, peeled and halved
  • Sea salt flakes & black pepper

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top