The ideal salade niçoise

I've been playing around with various ingredients for the perfect Salade Nicoise for some time now, it's probably my favourite meal of all time, (apart from knocked off Aldi Burgers washed down with a plastic bottle of warm lager). Anyway yesterday I found the perfect combination with the ingredients bought from Kaisers.
This will be enough for two extremely gluttonous people:

125g Green Beans (might be called 'Bobby Bohnen' where you are)
400g of spuds, (I always go for the non floury variety, but it doesn't affect the general taste of the meal)
200g of vine tomatoes (check for mould and lice infestations as the staff in your local Supermarkt invariably won't have done)
1 packet of green olives (black ones are generally inferior as they are dyed with something called Ferrous Oxide)
Half a packet of Lambs lettuce.
2 Gem lettuce
1 red pepper
1 tin of Tuna in brine
2 to 3 not quite hard boiled eggs
Vinaigrette depending on taste.

Boil the spuds, wash the lettuce and the pepper (don't cook the pepper), then I would suggest mixing all the ingredients up apart from the eggs which should be placed on top to add a certain 'Je ne sais quoi' et Voila.

No anchovies

Wha' no capers?!

Black Nicoises olives are essential ingredients for a salade nicoise deserving its name ...

I don't have a problem with anchovies in salade Nicoise, it just never occurred to me to put them in it.

Capers?!! Are you quite mad?

Black Nicoises olives are evil things, like Satan's gallstones

I like to serve a little "salade tiede" (lukewarm salad) of potatoes, green beans and tomatoes, dressed in a little olive oil and lemon juice, with a chagrilld tuna steak on top. Garnish the plate with some pitted, sliced black olives, and halfed, hard boiled eggs - from which you have removed the yolk, mashed it down with a little garlic mayo, added some chopped capers, and piped back into the egg halves.

But I'm a posh bastard.

No! But hungry. I think I know what I'll make for dinner now...with capers of course! Thanks for the tip.

You can also use fresh tuna rather than tinned stuff (not raw abviously though)

He did say he was shopping at Kaisers.

While I make no claim that this will be anywhere near the quality of fresh tuna at Tsukiji market, Plus does frozen tuna steaks for 2,49€ for 300g.

Not bad as long as you don't overcook them - overcooking tuna is easily done, so don't yak on the phone while it is in the pan.
If you go for tinned, pay a bit more. The Spanish Atún Claro is probably what you want and you can sometimes get lucky in Kaufhof food halls and find El Corte Inglés tins (wooo hoo).

And anchovy is a must. But I get upset at what (globally) often passes for caesar salad too.

FC you are gonna have to find a new name for your salad.
Salade Niçoise has in it white onions, olive Niçoise, olive oil, anchovies, garlic etc.

What salade nicoise has or does not have in it varies greatly depending on who you talk to.

Thanks for the tip Katrina, I'll stop by the next Plus when I go past it, unfortunately I would normally have to cycle 4 kilometres to go there.
I don't know how many of you guys have lived in Berlin, but the ones that have will probably know that sourcing fresh ingredients (like fish) is not so easy. You also have to endure ignorant rude twats pushing their shopping trollies in to the backs of your legs, the people at the Kasse trying to get all your stuff through the scanner in record time, and then being told that your f***ing card doesn't work in that particular f***ing supermarket. Sorry, just felt like a rant there, I expect people living in Munich aren't quite as bitter as me.

I have only had it restaurants in the south of France and the recipe has always been the same however I notice that even MacDonald’s in Munich are serving it now.

What did you say?

Why do supermarkets in Munich suck? (254 posts to date)