Salade Nioise For the Salad 5-6 medium tomatoes, sliced and gently salted 1 small head of lettuce, preferably a soft lettuce, such as Bibb or Boston 12 radishes, sliced 1 small cucumber, peeled, seeded, and sliced 3/4 cup (110g) peeled fava beans, or 8-10 very small artichokes, trimmed and very thinly sliced 1/2 cup (70g) black olives, Nioise or oil-cured, pitted or unpitted 4 hard-cooked eggs, peeled and quartered (see note after recipe) 5-6 anchovy filets, cut into thin strips lengthwise, or a 6 ounce (180g) tin of tuna 4 spring onions or 6 scallions, trimmed to just use the white and light green parts, thinly sliced, or 1/2 small red onion, peeled and thinly sliced freshly ground black pepper For the vinaigrette 3 tablespoons red wine vinegar 1/2 teaspoon kosher or sea salt 1/2 cup (125ml) extra-virgin olive oil 10-12 leaves fresh basil 2 small cloves garlic, peeled and minced In a small bowl, sprinkle a little salt over the tomato slices and let stand 10 minutes
Let us know what you think about these picks and how you would make it work!
So why not get creative with your accessories to elevate your style to the next level
All the dresses come with free alterations
If the dressing is too tangy, add a teaspoon or so of honey
