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Apartamento Magazine - A version of Salad Niçoise by Margot Henderson

A version of Salad Niçoise by Margot Henderson

A version of Salad Niçoise

The most important ingredient for this salad is sunshine and it’s wonderful to share this summery horn of plenty outside with friends and family (washed down with much rosé wine!).

Ingredients (to feed four)

 

For the salad

6 cooked potatoes

6 radishes

Green beans

2 heads of little gem lettuce

4 ripe tomatoes

1 bundle of watercress

4 six-minute eggs (cooled and peeled)

2 healthy handfuls of chopped curly parsley

Niçoise olives (to taste)

 

For the dressing (amounts to taste)

Extra-virgin olive oil

Crushed garlic

Dijon mustard

Anchovy fillets

Red wine vinegar

Lemon juice

Salt and pepper

Method

The ingredients should be chopped in a ‘pebbles on the beach’ fashion and transferred to a bowl. Whisk together the ingredients for the dressing and pour generously over the salad, mixing well.

Apartamento Magazine - A version of Salad Niçoise by Margot Henderson

Margot & Fergus Henderson were featured in issue #20. Short film and photography by Angelo Pennetta.

food, issue 20, recipe
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