Originally, the Nicoise salad was prepared in the South of France for fishermen returning from sea - both tasty and healthy, but also nourishing, cheap and quick to make.
21 people made this
For the vinaigrette
1 1/2 tablespoons red wine vinegar
6 tablespoons olive oil
salt and freshly ground black pepper, to taste
1 pinch dried rosemary (optional)
For the salad
2 small hearts of romaine (cos) lettuce
1 (200g) tin tuna in brine
1 small red onion, sliced
12 pitted black olives
1 small green pepper, seeded and thinly sliced
1 small red pepper, seeded and thinly sliced
3 ripe tomatoes, quartered
3 hard boiled eggs, peeled and halved
6 anchovy fillets
a few sprigs fresh parsley, chopped
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Method Prep:15min › Ready in:15min
Combine all vinaigrette ingredients and whisk well.
Arrange lettuce leaves in a circular pattern on a serving platter. Sprinkle with the drained tuna, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.