Wintry Niçoise salad

Wintry Niçoise salad
  • Serves icon Serves 4
  • Time icon Ready in 45 minutes

This wintry Niçoise salad recipe offers everything you love about niçoise salad, plus everything that’s wonderful about winter vegetables. Great as a light supper or lunchbox filler.

Nutrition: per serving

Calories
452kcals
Fat
30.7g (5.3g saturated)
Protein
26.7g
Carbohydrates
16.7g (4.1g sugar)
Salt
2.7g
Calories
452kcals
Fat
30.7g (5.3g saturated)
Protein
26.7g
Carbohydrates
16.7g (4.1g sugar)
Salt
2.7g

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.

delicious. tips

  1. A French Sauvignon Blanc matches these sharp flavours.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine