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Salade Nicoise

The "key" feature of this salade is that it is carefully displayed on a flat plate or platter and arranged on a bed of crisp Gem, Cos or Butterhead lettuce.It is an appetising and pleasant way to celebrate the food of this region of the Mediterranean.

The dish is thought to have first been made popular in the Montpelier Region in the 1880's.

It is a lovely salad to serve on a warm day as an anti aging meal, giving you an abundance of anti oxidants, vitamins, minerals and fibre.

There have been many variations of this salad over the years. For example, you will often find lightly cooked long green beans, or thinly sliced baby artichokes, added instead of the broad beans. The ingredients below are all used raw, but if the beans are not young enough, feel free to cook them gently also.

This should serve 6 as a starter or 2-3 as a main course, with some fresh, crusty bread.

• a clove of garlic
• 10 medium sized tomatoes, cut into quarters
• a large cucumber, peeled and sliced thinly
• 200 g (7 oz) very young broad beans
• 2 green bell peppers, thinly sliced
• 6 spring (green) onions, sliced
• 12 salted anchovy fillets
• a 250 g (8oz) tin of flaked tuna
• 125 g (4oz) black olives
• 3 hard boiled eggs, shelled and sliced

For the dressing:

• 90 ml (3.5 fluid oz) virgin olive oil
• 2 tablespoons red wine vinegar
• 6 basil leaves, finely torn (optional)
• salt and pepper

Cut the garlic clove in half and rub it all over the inside of a large serving dish.

Arrange all the ingredients decoratively in the dish. Combine the dressing ingredients, mixing well, and pour over the vegetables before serving.