Salade Niçoise (pronounced n-ee-s-w-ah-z) is a traditional rustic French salad originating in Nice. Frequently enjoyed as a luncheon dish, it has been interpreted in countless ways and many permutations of it exist. It may be presented as colourful individual platters or in a large bowl with attractively arranged ingredients from which diners help themselves.

The beauty of a dish like this is that, although the olives, eggs, raw onion and tuna are fundamental to it, many combinations of ingredients work well.

When I am able to access sashimi grade tuna I use it but very good quality tinned or bottled tuna in oil is also fine. I particularly like the Calippo brand.

I adore anchovies but many people and especially children, may object to the strong taste. For this reason, I sometimes serve these separately but they are an important ingredient for the saltiness and flavour they add to the dish.

Otherwise, use what you have to hand. Freshly cooked artichoke hearts and even tiny cubes of beetroot, whole small radishes, thin slices of capsicum, fresh, chopped herbs such as chives or torn basil would not be out of place in this delightful summer dish, which shows off what the season has to offer. Prepare all the ingredients yourself, do not be tempted to think that you can get away with adding those filthy offerings from the deli counter in your supermarket.

I have detailed quantities and ingredients in the recipe below for those looking for such guidance but once you have made Salade Niçoise yourself you will work out your own preferences. Like a red light in Naples, they are merely a suggestion. Simply double, triple or quadruple my suggestions to suit the size of your party.

The objective is to produce a salad that is colourful and fresh with clean simple flavours.

Our family love to eat this dish when we come up for lunch from the beach on holiday. All of the ingredients can be prepared in advance and refrigerated if necessary until ready to use. The final dressing and assembly only takes a minute while someone sets a table and opens the wine. The salad should be served at room temperature, not chilled. I prepare the dressing in a large bowl and individually dress each category of ingredient before arranging it in the bowl or on the platter from which it is to be served.

This is a summery dish, perfect for lazy warm days in the garden or holidays by the sea. It also makes for an uncomplicated and relaxing meal in the evening after a hot day at work. Excellent with a crisp chilled Rose and perhaps some crunchy bread with butter.

INGREDIENTS (Serves 4)

• 1/2 crisp lettuce such as iceberg or coz OR 4 baby lettuce hearts
• 4 medium size Kipfler potatoes
• 4 free range eggs
• 1 medium size red onion
• 8 - 12 cherry tomatoes
• 24 fresh, new season, green beans
• 24 black olives
• 300 - 400g sashimi grade tuna OR 200 - 400g best quality tinned or bottled tuna in oil
• 2 lebanese cucumbers
• 4 - 8 anchovy fillets
• 1/2 cup (approximately) extra virgin olive oil
• 1 clove finely chopped garlic
• Salt and Pepper to taste

METHOD

• Prepare the Ingredients
• Wash the potatoes of any loose dirt and place them whole in a pot of cold, salted water, bring this to the boil and cook the potatoes for about 10 minutes. Cut one in half to check for doneness, they should be firm. Drain and when cool enough to handle, peel the potatoes and slice into rings - about 1cm thick, set aside.
• Fill a bowl or sink with cold water and wash and drain the tomatoes, lettuce, cucumbers and the beans.
• Cut the lettuce into strips or keep whole small hearts of lettuce
• Halve the tomatoes and set aside
• Wash the cucumber of any dirt and slice into rings or cubes
• Trim the ends from the beans if necessary. Boil another saucepan with salted water and add the beans. Cook for about one minute, removing the beans with tongs or a slotted spoon as soon as they become brighter green in color. Place the cooked beans in a large bowl of cold water to refresh them. If you have ice to hand, using iced water to stop the cooking process is more efficient, otherwise keep rinsing the beans until they become cool to handle. Drain the beans and set aside
• Carefully pierce the larger end of the eggs with a fork and gently lower them into the pot of boiling water you cooked the beans in. Using a timer, cook the eggs for 6 minutes exactly. Drain the water from the pot and fill the pot with cold water to cover the eggs. Keep the eggs in the water until they cool sufficiently to handle. Gently peel the eggs, they should still be soft; set aside whole on a plate until ready to serve
• If you are using fresh tuna - just before serving, dress the tuna steak(s) in olive oil and salt and pepper. Place a fry pan over heat until it is hot. A simple test is to place your hand about 10cm above the pan, once you need to remove your hand after 4 seconds, the pan is hot enough. Place the steaks in the pan, cook for one minute on each side, just to sear them. Remove them from the pan, turn off the heat and set the steaks aside.
• Slice the onion into very fine rings.
• Dress the Ingredients and Assemble the Salad
• Make a dressing by stirring the olive oil and garlic together in a large bowl, season with salt and pepper.
• Have ready the bowl(s) or platter(s) you are going to assemble the salad into or onto. Have ready also all the prepared ingredients.
• Using your hands or large metal spoons, gently dress the ingredients, one category at a time. Start with the lettuce, toss the leaves lightly in the oil and arrange as the base, next dress the potatoes, arrange these on top of the leaves
• Slice the cooked tuna into small cubes and scatter over the potatoes. If using tinned or bottled tuna - try and keep it in reasonably large pieces and arrange these over the potatoes
• Next arrange in the following order the cucumber, the tomatoes and the sliced onion
• Carefully halve the eggs, place these on top,
• Arrange the anchovy over these and scatter black olives onto the salad

Enjoy! It is summer.

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