Salad Nicoise

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 17th October

Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B

Ingredients:
Good handful of mesclun lettuce
3 firm tomatoes cut into quarters
2 hardboiled eggs cut into quarters
1 small red onion sliced
3 anchovy fillets
½ red pepper cut into strips (julienne)
1 bunch asparagus washed an the bottom the stalk trimmed
1 tblspn balsamic vinegar
3 tblspns olive oil
1 tsp dijon mustard

Method:
Char grill the asparagus or blanch for 20 seconds and chop into bite sized pieces.

Arrange the lettuce on the plate and then all the ingredients in an ‘fetching’ manner.

Make the vinaigrette by either whisking or shaking the vinegar, olive oil and mustard in a jar and pour over the salad.

Traditionally Salad Nicoise is served with fresh tuna but you could vary it and top with some smoked cod with a squeeze of lemon juice or even poach a fillet of salmon.

Postscript:
Some Salad Nicoise call for boiled potatoes and in that instance I favour small gourmet ones left with the skin on and cut in half. This makes the salad more of a meal.