Jean Christophe Novelli's Niçoise salad recipe
Jean Christophe Novelli's version of the classic Niçoise salad. The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used.
Ingredients
- 50 g Tuna Steak per Person
- 12 Baby New potatoes
- 300 g Green Beans
- 2 Tomatoes
- 4 Eggs (hard-boiled)
- 0.5 Pepper
- 4 Baby Gem Lettuces
- 16 Black Olives
- 8 Anchovy Fillets
- 0 Good French vinaigrette to dress
- 10 ml White Wine Vinegar - To make your own dressing
- 100 ml Olive Oil or Rapeseed - To make your own dressing
- 1 tsp Dijon Mustard - To make your own dressing
- 2 sprigs of fresh thyme
- 0 Sea Salt & Cayenne Pepper - To make your own dressing
- 0 Chervil (chopped) - To dress
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Wash the baby potatoes and cook in salted water for 10 minutes and check they're ready with a paring knife. Prepare the green beans and cook to al-dente in boiling water, cut out the green stalk from the tomatoes and chop each into six pieces
- Deseed and slice the pepper, shell the hard-boiled eggs and halve lengthways, and chop the anchovies. If the olives have stones, halve and remove, and then mix the salad ingredients together.
- Heat a skillet until very hot - season the tuna steaks with olive oil, salt and pepper. Cook on the skillet to mark the flesh for approx. 2 minutes on both sides (longer if you prefer your tuna wellcooked). Remove the tuna from the skillet and arrange on the top of the salad
- To make the dressing, pour the vinegar into a bowl and add the salt, cayenne pepper, Dijon Mustard and gradually add the olive oil with a little whisk. Check seasoning before dressing the salad
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