Salade Nicoise

Salad Nicoise

Hopkinson, Simon - Roast Chicken and Other Stories

This salad is a classic and a meal in itself. Hopkinson does not include tuna, and I am not the biggest fan of canned tuna either – so it suited me fine. However if you want to add it, go for it; a lightly seared tuna steak would also be lovely if you were hungry. Opt for the best anchovies (I buy Ortiz anchovies) you can get your hands on – it makes all the difference.

2 eggs

1 small little gem or cos lettuce

4 small cooked artichoke hearts (such as those sold in jars from Italy)

A small handful of fine green beans, topped and tailed, boiled briefly, refreshed and drained

4 small new potatoes, scraped, boiled and drained

2 very ripe tomatoes, skinned and quartered

8 black olives

1 heaped teaspoon of capers, drained

1 small red onion, peeled and thinly sliced

1/2 bunch flat leaf parsley, leaves coarsely chopped

Anchovies (Hopkinson suggests 5 per person, I think 3 per person is plenty)

Sea salt and black pepper

For the dressing

1 tbsp red wine vinegar

A pinch sea salt

Black pepper

1 garlic clove, peeled and finely chopped

80ml extra virgin olive oil

First make the dressing by mixing together the vinegar, salt, pepper and garlic. Whisk well, then pour in the oil in a thin stream. Set aside.

Put the eggs in a saucepan of cold water, bring to the boil and cook for 5 minutes. Refresh under cold running water for 5 minutes, then peel and quarter lengthways.

Find either a round shallow terracotta or white porcelain dish and arrange attractively all salad ingredients, starting with a bed of lettuce. The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a criss-cross pattern over the surface. Season discriminately with salt and generously with pepper.

Give the dressing a final whisk, and spoon over the surface. Eat immediately with some crusty bread.

Hopkinson, Simon - Roast Chicken and Other Stories

This little book, similarly to Elizabeth David’s books, is (1) small enough to read in bed comfortably, and (2) enjoyable enough to keep my light on way after bed time. Elizabeth David is, in my mind, the best cookery writer of the last century - and I don't make the comparison lightly. Hopkinson takes you through 40 of his favourite ingredients, all accompanied by a little history, an anecdote or two and a fabulous collection of recipes.