Recipe: Salad Niçoise

by Cecilia Liu

 

Our full collection of Koishiwara Ceramics can be found HERE.

Serve 5 -6 people

For the salad:

½ red onion 

1 heirloom tomato and a handful of mix colour cherry tomato

½ cucumber 

1 red bell pepper 

1 head of lettuce 

1 radicchio

A handful of French beans 

5 medium egg 

A handful of basil leaves

 

For the dressing:

1 clove of garlic 

6 tbsp of extra virgin olive oil 

2 tbsp red wine vinegar 

Salt and pepper to season 

 

To finish:

 

2 jar of Rio tuna can (or any other brand that’s good )

1 can of anchovy fillets 

100 g black olives (Niçoise olives will be the best)

 

Red onion: finely chop

 

Tomato: big one chop into chunk, cherry tomato in half.

 

Cucumber: halve it lengthways, remove the seeds, and slice into bite size.

 

Red bell pepper, deseed and finely slice  

 

Lettuce: tear or chop into bite size

 

Radicchio: same as above 

 

Garlic: finely chop, reserve for dressing 

 

French beans: blanch in salted water for 5 mins, remove and place in a bowl of cold water 

 

Eggs : with the same water, adjust to a gentle boil, slide the eggs into the water. Cook them for 10 mins, cool the egg in cold water and peel, cut in half.

 

Make the dressing by adding garlic olive oil vinegar, salt pepper to a bowl and whisk to emulsify, adjust the seasoning, pour the dressing over the salad and toss gently by hands.

 

Garish with basil leaves, egg halves, tuna, anchovies, black olive.