Salade Niçoise - La Salada Nissarda
This salad is presented flat, with the ingredients arranged artistically on the mesclun lettuce. The presentation of this salad is important because it is only mixed before serving.
Ingredients
- 1/4 lb Mesclun Lettuce
- 1 lb Tomatoes
- 3 1/2 oz Spring Onion, tops and bottoms removed
- 3 1/2 oz White Celery Hearts small
- 3/4 lb purple artichokes small
- 5 1/2 oz Green Peppers small
- 1 cup "18-day" Radishes an early harvest variety sometimes called French breakfast radishes
- 2 oz Black Niçoise Olives the Cailletier varietal
- 3/4 lb Broad (fava) beans shelled if in season
- 7 oz Canned Tuna, in olive oil
- 8 Salted Anchovies about 16 fillets
- 1-2 Garlic Cloves
- 1/2 cup Olive Oil
- 4 Eggs hardboiled and shelled
- 8 to 12 Basil Leaves to taste
- Fine Salt and Ground Pepper to taste
- Red Wine Vinegar
- 7 oz Cucumber
Instructions
- Wash the vegetables. Clean the radishes, keeping them whole with the tender leaves. Garnish a broad dish, previously rubbed with garlic (using a peeled clove), with mesclun (mixed salad leaves).
- Cut the tomatoes into quarters, place them on mesclun leaves, and add salt.
- Finely chop the white part of the celery and the soft part (the heart) of artichokes, green peppers and spring onions.
- Add small broad beans (in season).
- Add the tuna, leaving large pieces.
- Wash the basil and snip pieces of the leaves for decoration, along with the hardboiled eggs cut into quarters, the anchovy fillets and the black olives.
- At the last minute, pour the olive oil on top, add the ground pepper and toss the salad in front of the guests.
- When serving, ensure that the ingredients are distributed evenly on each plate.
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