Mini salad Nicoise
Serve this classic salad in miniature form with chilled rose for a real taste of Provence.
Ingredients
3 quail eggs
3 or 4 anchovy fillets
6 black olives, eg kalamata
2 green witlof
100g canned tuna in oil, drained
1 small red onion, halved and finely sliced
6 cherry or grape tomatoes, halved
2 tbsp tiny basil leaves
Coarsely ground black pepper
Method
Cook quail eggs in simmering salted water for two minutes (three minutes if large). Cool, peel and cut in quarters.
Cut anchovy fillets lengthwise into three or four very fine strips. Cut ‘‘cheeks’’ off olives, discarding stones. Trim base of each witlof and peel leaves away – easiest done from the base end – until you have 12 good ones.
If leaves don’t sit flat, finely trim outside curve of each one with a sharp knife, without cutting through. Toss tuna lightly with red onion. To serve, place a spoonful of tuna inside each leaf and top with cherry tomato, black olives, basil leaves and quail egg. Top each egg with a twist of anchovy, scatter with black pepper and serve.
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