There are a number of variations on a Nicoise salad but the traditional recipe includes lettuce, hard boiled eggs, tuna and olives. Other ingredients can be added according to taste, but the secret is to keep it fairly simple and of course to use fresh ingredients.

Ingredients
Nicoise salad
6
medium firm tomatoes, cut into segments
3
boiled eggs
1
cup
mixed green salad
6
anchovy fillets
250
grams
tinned tuna chunks
100
grams
small black olives
3
artichokes
3
shallots (spring onions), finely chopped
Vinaigrette dressing
120
millilitres
olive oil
2
tablespoons
white wine vinegar
Salt and freshly ground black pepper
Method
1.Boil the eggs for 10 minutes, peel and slice into quarters.
2.Remove the tough outer leaves from the artichokes and cut off the top third of the remaining leaves and cut them in half removing the choke.
3.Place some lettuce leaves, tomatoes, artichokes, tuna and shallots on a large serving plate.
4.Repeat in layers until all the ingredients have been used up.
5.Arrange the anchovy fillets and olives evenly on top of the ingredients.
6.Mix the olive oil, vinegar, salt and pepper in a small bowel and drizzle over the salad and serve.