The famous Nicoise salad has its origins in Southern France. Some sources say it must be made with fresh green beans. I came across many variations and some included fava beans; it is also commonly served on a bed of lettuce, but people say it should not be so. It is also not clear whether the traditional recipe included anchovies. People say that even in Nice, the restaurants get carried away with their interpretation of the Nicoise salad. Well, here is mine.
200g/7oz frozen fava beans
200g/7oz frozen green beans
8 hardboiled eggs
200g/7oz fresh tuna
4 handful pitted green olives
12 cherry tomatoes
2 medium red onions
½ cup Olive oil
½ cup wine vinegar
Salt and pepper
Boil the fava beans, green beans until tender but not too soft. Drain and rinse with cold water.Break the asparagus discarting the wooden parts. Grill in a pan with olive oil.
Cut thin slices of tuna fillet. Pour some olive oil on top. Sprinkle with freshly ground black pepper and sea salt. Grill about one minute on each side.
Peel and quarter the eggs. Wash and quarter the cherry tomatoes. Drain and rinse the olives. Peel the onions, slice then separate into rings.
First arrange the beans on serving plates or bowls. Add the remaining ingredients.
Place the olive oil and vinegar in a jar. Add salt and freshly ground black pepper. Twist the lid on then shake vigorously for the ingredients to combine.
Pour the dressing on top of the salad and serve.