SALAD NICOISE

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It is 42 degrees c outside and 38 degrees inside. In other words – it’s bloody hot. Ideal for a few pints of ice cold larger and a barbecue. Iv’e just relocated the gas barbecue to a new shaded position and chained it to the concrete so the gitanos can’t wheel it away So what better opportunity to try it out in its new shady position.

I have a nice slab of ribs marinating in the fridge, so I’ll be slow cooking them this afternoon. In the meantime, Sheila is making up one of her favourite salads to accompany the ribs. We are not having anything else – no burgers, sausages or steaks, just ribs and a very nice chunky salad nicoise.

This salad originates from the Cote d’Azur and can be served as a starter, accompaniment or main meal. You can vary the ingredients slightly, but always use flaked tuna, French beans and black olives. It’s a tasty change to traditional salads.

8 oz/225 g new potatoes
8 oz/225 g French beans
2 garlic cloves
few sprigs of parsley
4-6 slices white bread
2 tbsp olive oil
1 oz/25 g butter or margarine
14 oz/400 g can tuna in brine
4 eggs, size 3
1 red pepper
8 oz/225 g firm ripe tomatoes
red and green oak-leaf lettuce
2 oz/50 g can anchovy fillets
few black olives, pitted

FOR THE DRESSING:
1-2 tsp caster sugar
1 tsp dry mustard powder
salt and freshly ground black pepper
1-2 garlic cloves
3 tbsp white wine vinegar
6 tbsp olive oil

Wash and scrub the potatoes. Cook in plenty of boiling salted water for 12-l5 minutes until cooked. Drain and leave to cool completely.

Wash French beans, trim off tops and tails, then cook in boiling salted water for 5-8 minutes, or until cooked but still crunchy. Drain and leave until cold.

Peel garlic cloves, crush in a pestle and mortar or garlic press. Finely chop the parsley. Trim crusts from bread then cut into small cubes.

Heat oil and fat in frying pan and fry garlic gently for 2 minutes. Add the bread cubes and parsley and continue to fry, turning the bread frequently, until golden brown. Drain on kitchen paper.

Drain tuna and flake into large chunks. Cook eggs in boiling water for 10 minutes, plunge into cold water and leave until cold. Shell and quarter.

Deseed pepper, then wash thoroughly and cut into chunks. Wash and dry tomatoes, cut into quarters. Wash lettuce and dry with kitchen paper. Drain anchovy fillets, separate and roll into curls. Place the lettuce leaves on a large serving platter, arrange all the prepared ingredients, except croutons, attractively on top. Scatter the olives over.

To make the dressing, place the sugar, mustard, salt and pepper in a screw-top jar. Peel and crush the garlic, then add to jar with the vinegar and oil. Screw the lid on and shake vigorously. Drizzle a little dressing over the prepared salad and serve the remainder separately. Serve the salad with the garlic croutons and fresh crusty bread.

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