This seasonal salad recipe offers everything you love about nicoise salad, plus everything that's wonderful about winter vegetables.
Ingredients
- 400g Jerusalem artichokes, halved
- 6 tbsp extra-virgin olive oil
- 1 fennel bulb
- Juice of 1 Seville orange (or the sharpest orange you can get)
- 4 free-range eggs, at room temperature
- 100g cooked butter beans or cannellini beans, rinsed and drained
- 1 head radicchio, chicory or trevisse, leaves roughly torn
- 100g black or purple olives
- 2 tbsp capers, rinsed
- 200g can tuna in olive oil, drained
- 8 anchovy fillets
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Toss the artichokes in 1 tablespoon oil and roast for about 30 minutes, or until they are tender and slightly caramelised. Set aside.
- 2. Meanwhile, discard the tough, outer leaves of the fennel and slice the heart finely. In a large bowl, combine the remaining oil with the orange juice and lots of black pepper to make a dressing. Add the fennel, toss in the dressing and set aside to marinate.
- 3. Soft-boil the eggs. For creamy rather than truly runny yolks, add the eggs to boiling, salted water and cook for 7 minutes. Plunge into cold water to cool immediately. Peel as soon as you can handle and halve.
- 4. Add the warm artichokes, beans, lettuce leaves, olives, capers and tuna to the fennel and toss everything in the dressing. Season to taste. Serve in bowls and garnish each with an egg and anchovies.
Nutritional info
Per serving: 452kcals, 30.7g fat (5.3g saturated), 26.7g protein, 16.7g carbs, 4.1g sugar, 2.7g salt
Wine Recommendation
A French Sauvignon Blanc matches these sharp flavours.