Beetroot niçoise salad | Salad recipes | Jamie Oliver recipes
This salad recipe, by Jamie Oliver for Jamie magazine, is a great light lunch. It’s packed with anchovies, cos lettuce, beetroot, capers, green beans, delicate quails eggs and toasted sourdough.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 4 quality salted anchovy fillets
- 2 small cos lettuce
- 500g raw mixed baby beetroots, plus 1 large handful of their leaves
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon baby capers
- 150g fine French beans
- 12 quail eggs
- 1 bunch of fresh mixed soft herbs, such as chives, chervil and tarragon
- 100g ripe cherry tomatoes
- optional: 4 slices of sourdough bread
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