Delia Smiths Salad Nicoise Recipe

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Ingredients:

Serving

12 oz (350 g) red ripe tomatoes
4 oz (110g) rocket stalks removed
1/2 small young cucumber cut into smallish chunks
1 lb (450 g) new potatoes cooked and sliced
4 oz (110 g) french beans cooked
4 shallots peeled and finely chopped
2 200 g tins tuna fish in oil well drained
2 large hard-boiled eggs peeled and quartered
2 oz (50 g) anchovy fillets
2 oz (50 g) black olives
1 tbsp chopped fresh parsley
for the vinaigrette dressing
1 level tsp maldon sea salt
1 clove garlic peeled
1 rounded tsp mustard powder
1 tbsp wine or balsamic vinegar
6 tbsp extra virgin olive oil
2 tbsp finely chopped fresh herbs ( chives tarragon , parsley , basil , chervil or mint , for example); if using fresh oregano and thyme , use 1/2 tsp of each.
freshly milled black pepper

Directions:

To make the vinaigrette dressing, start off with a pestle and mortar. First of all crush the flakes of sea salt to a powder, then add the peeled clove of garlic and pound them together, which will immediately bring out the garlic's juices and turn it into a smooth paste. Next add the mustard powder, work that in, then add the vinegar and some freshly milled black pepper and mix thoroughly until the salt dissolves. Finally, add the olive oil. Now stir the herbs into the vinaigrette – it will look rather thick but will spread itself out beautifully once you toss it into the salad. Just before you dress the salad, pour everything into a screw-top jar and shake vigorously so it's thoroughly blended.
For the salad, begin by preparing the tomatoes. Place them in a bowl, pour boiling water over them, then, after 1 minute, drain and slip off their skins, protecting your hands with a cloth if you need to. Now cut each tomato in half and hold each half in the palm of your hand (cut side up), then turn your hand over and squeeze gently until the seeds come out; it's best to do this over a plate or bowl to catch the seeds. Now cut each tomato into quarters. Then, in a large salad bowl, arrange the tomatoes, rocket leaves, cucumber, potatoes, beans and chopped shallots in layers, sprinkling a little of the dressing in as you go.
Next arrange chunks of tuna and egg quarters on top, then arrange the anchovies in a criss-cross pattern, followed by a scattering of olives, the chopped parsley and a final sprinkling of dressing. Now you need to serve the salad fairly promptly, and needless to say it needs lots of warm, crusty baguette with Normandy butter to go with it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.56 Kcal (1455 kJ)
Calories from fat	198.82 Kcal
		% Daily Value*
Total Fat	22.09g	34%
Cholesterol	74.37mg	25%
Sodium	281.7mg	12%
Potassium	425.33mg	9%
Total Carbs	13.27g	4%
Sugars	6.16g	25%
Dietary Fiber	2.36g	9%
Protein	23.94g	48%
Vitamin C	7.3mg	12%
Iron	4mg	22%
Calcium	49.1mg	5%

Amount Per 100 g
Calories	187.88 Kcal (787 kJ)
Calories from fat	107.48 Kcal
		% Daily Value*
Total Fat	11.94g	34%
Cholesterol	40.2mg	25%
Sodium	152.28mg	12%
Potassium	229.92mg	9%
Total Carbs	7.17g	4%
Sugars	3.33g	25%
Dietary Fiber	1.28g	9%
Protein	12.94g	48%
Vitamin C	3.9mg	12%
Iron	2.2mg	22%
Calcium	26.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.3

Points
9

PointsPlus

Good Points

saturated fat free

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