Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. Slice the tuna on the diagonal ...

Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar ...

Nicoise salad is such a stunner of a salad. Believe it or not, there is lettuce beneath that mound of toppings but the ...

Named after the French city it hails from, the Niçoise salad is a well-loved classic. It became popular in the 1920s when a French chef named Jean Orsi put it on the menu at his restaurant in ...