Salade Niçoise with Lamb's Lettuce Recipe
Salade Niçoise with Lamb's Lettuce
Flavors of the Pays de la Loire
Total time: less than 15 minutes
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Chef's Note

A recipe from Stéphane Thoreton.

Good to know :

Lamb's lettuce prefers neutral, mild and not overly assertive oils such as corn, sunflower, soy, canola or grapeseed oil.

For a successful dressing, combine these oils with flavorful and acidic vinegars such as cider, white wine or balsamic vinegar - or even more full-bodied aggressive vinegars such as red wine vinegar flavored with raspberry or shallot, or sherry vinegar.

Ingredients for each serving
- 50 g (2 oz.) Mache (Lamb's Lettuce)
- 10 g (1/3 oz.) green pepper
- 10 g (1/3 oz.) red pepper
- 30 g (1 oz.) tomato
- 10 g (1/3 oz.) green beans
- 6 g (1/5 oz.) black olives
- 30 g (1 oz.) potato
- 30 g (1 oz.) cucumber
- 10 g (1/3 oz.) artichoke
- 10 g (1/3 oz.) radish
- A few basil leaves
- 1/2 egg
- 30 g (1 oz.) fresh tuna
- 50 ml (3 tbsp.) olive oil
- 10 ml (2 tsp.) sherry vinegar
- 5 g (1/6 oz.) anchovy
- Salt and pepper
  1. Boil the egg for 9 minutes until hard-cooked. 
  2. Wash all the vegetables. Cook the potatoes in their skins and cook the green beans in boiling salted water. 
  3. Julienne the peppers and thinly slice the radish, cucumber and peeled potatoes. Quarter the tomatoes. Combine the olive oil, sherry vinegar, salt and pepper to make the vinaigrette. 
  4. Dress all the vegetables and the lamb's lettuce with the vinaigrette. 
  5. Place the lamb's lettuce in the center of the plate then attractively arrange all the ingredients (vegetable by vegetable) around.
  6. Finish with the strips of thinly sliced raw tuna, anchovies, black olives, basil and hard-cooked egg.

Collaboration: Canetti Conseil. Photo: Philippe Asset.


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