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South of France Cookbook Recipe: Driftwood Salad Niçoise

WO_acq_Nina-Parker-711_400All good hosts need a savory summer salad to start the party off right. Try this recipe and more in the South of France Cookbook.

Serves 2

6 ½ oz (200 g) Jerusalem artichokes (about 4)
1 tbsp olive oil
2 free-range large eggs
3½ oz (100 g) green beans
6–8 anchovy fillets
1 round head lettuce
½ cup (3½ oz/100 g) cherry tomatoes, halved
1 shallot, diced
⅔ cup (2½ oz/80 g) black olives,
pitted and roughly chopped
1 can (6½ oz/200 g) good-quality tuna
sea salt and black pepper

FOR THE DRESSING
3 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp whole-grain mustard
finely grated zest and juice of
½ unwaxed lemon
sea salt and black pepper

Preheat the oven to 350°F (180°C). Quarter the artichokes and put them in a small baking pan. Toss them in olive oil and season with salt and pepper, then roast for about 1 hour, or until soft. Remove and leave to cool.

While the artichokes are roasting, bring a pan of water to a rolling boil. Carefully add the eggs and cook for 3 minutes, then add the beans and cook 6 minutes more. Remove the eggs, then drain the beans and leave to cool. Shell and halve the eggs and roughly chop the anchovies.

Tear the lettuce into a large bowl and add all the ingredients except the eggs and tuna. In a small bowl, mix the dressing ingredients together and taste to check the seasoning. Toss the salad with the dressing, reserving 2 tablespoons for later.

To serve, make a mound of salad in a serving bowl, add the tuna chunks and place the egg halves on top. Drizzle with the remaining dressing. Any leftovers will be perfect in a pan bagnat: a hollowed-out French sourdough with the salad packed inside to make a sandwich.

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