• TO DRINK: A dry rosé is always a versatile wine for the lunch table

    Salade Niçoise

    Serves: 4
    Cooking Time: 30 mins


    • 125ml (½ cup) lemon juice
    • 180ml (¾ cup) extra virgin olive oil
    • 1 shallot, finely chopped
    • 15ml (1 tbsp) fresh thyme leaves
    • 60ml (4 tbsp) fresh basil
    • leaves, chopped
    • 15ml (1 tbsp) fresh oregano leaves, chopped
    • 30ml (2 tbsp) Dijon mustard
    • salt and freshly ground black pepper, to taste
    • SALADE
    • 2 tins tuna chunks, drained
    • 4 hard-boiled eggs, peeled and quartered
    • 8 baby potatoes, skin on, boiled and sliced
    • 2 heads baby gem or cos lettuce, torn
    • 4 ripe Roma or plum tomatoes, quartered
    • 1 red onion, thinly sliced
    • 200g green beans, trimmed and blanched
    • 60ml (¼ cup) Kalamata olives
    • 45ml (3 tbsp) caperberries, rinsed
    • 45ml (3 tbsp) anchovy fillets
    • croutons, if desired, to serve
    • salt and freshly ground black pepper, to taste



    For the vinaigrette, place all the ingredients in a large bowl. Whisk well until the lemon juice and olive oil emulsify and a pale yellow colour is achieved. Season and set aside.


    To assemble the salad, place the individual salad components on a serving platter and top with the anchovy fillets.


    Drizzle the salad with the vinaigrette.


    Season to taste and serve scattered with the croutons, if desired, extra vinaigrette on the side and French bread.