Pascal Aussignac’s Salade Niçoise

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 Toulouse-born Pascal Aussignac’s salad Niçoise recipe is relatively classical when it comes to salade niçoise, with a focus on keeping the ingredients as high quality as possible


Ingredients
For the Salade Niçoise:
• 450g of tuna tinned in olive oil, ethically sourced
• 8 salted anchovies, excess salt rinsed off
• 20g of black olives
• 4 free-range eggs, soft-boiled
• 8 radishes, cut into quarters
• 400g of cherry tomatoes
• 200g of salad leaves
• 1 bunch of spring onions, finely sliced
• 2 heads of baby gem lettuce
• 1 celery stick, sliced
• 1/2 cucumber, sliced
• 1/4 bunch of chives

For the sauce verte:
• 500g of courgette
• 1 garlic clove
• 1 bunch of basil
• 1/2 bunch of parsley
• 40g of olive oil
• 10g of sherry vinegar

For the dressing:
• 90ml of extra virgin olive oil
• 40g of cherry tomatoes
• 30ml of balsamic vinegar
• 1 garlic clove
• salt
• black pepper

To serve:
• crusty bread

Method
1 For the sauce verte, cut the courgettes in 4 lengthwise and remove the seeds. Peel the garlic, pick the basil and parsley leaves and set aside.
2 Bring a large pan of salted water to the boil, lower in the courgettes, herbs and garlic and cook until tender, for around 3 minutes. Strain and refresh in a bowl of iced water
3 Drain the courgettes and herbs very well, ensuring you remove as much water as possible. Place in a blender, add the olive oil and vinegar and blend until smooth. Adjust the seasoning with salt and pepper and blend again. Set aside until ready to use
4 For the dressing, crush the cherry tomatoes and garlic cloves with a pestle and mortar, then add the oil and balsamic vinegar slowly, using the pestle and mortar to mix and emulsify. Season with salt and pepper and set aside.
5 In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves.
6 Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread

Recipe courtesy of Pascal Aussignac, originally published for GreatBritishChefs.com

 

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