Salade Nicoise

A satisfying lunch!


  • 1 head of garlic
  • 4 tomatoes
  • 2 large scallions
  • 1 radish
  • 1 bunch of basil
  • 1 stick of celery
  • 1 green pepper
  • 2 hard-boiled eggs
  • 1 tin of tuna in spring water or olive oil
  • 1 tin quality anchovies
  • 1 head of oak leaf lettuce
  • 3 parts olive oil
  • 1 part good white wine vinegar
  • 1 tblsp dijon mustard
  • salt/ pepper


  1. Take a glass bowl, rub the inside all over with garlic.
  2. Make the vinaigrette sauce by combining, the oil, vinegar and mustard. Season with pepper and add to it the chopped basil.
  3. Cut the tomatoes and the hard-boiled egg into quarters.
  4. Slice the scallions and the radish. Thinly slice the stick of celery. Finely dice the green pepper.
  5. Separate the leaves of oak leaf, place these in the bowl.
  6. Add the other chopped ingredients, sprinkle the lot with salt and toss well.
  7. Add to this the tuna and the anchovies.
  8. Serve in the bowl and spoon the vinaigrette over this when ready to serve.
  9. Seasonal additions may include artichokes and other kinds of lettuce.


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