Salade Niçoise avec crevettes

Bistrot Pierre’s group executive chef, Adam Townsley, shares his twist on the French staple. One of his personal favourites, it’s simple and fresh. Perfect for lunch!

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Ingredients

• Handful of green beans
• One artichoke
• A couple of peppers
• 120g black olives
• 240g boiled potatoes
• 320g garlic prawns
• 40g anchovies
• Spiced flour
• 240g lettuce
• 40g watercress
• 120g sundried tomatoes
• French-style dressing
• 1 egg
• 2 cups white wine vinegar

Directions

1Top a handful of green beans and blanch in seasoned boiling water.

2Quarter one artichoke, slice a couple of peppers and halve 120g of black olives.

3Add to these the beans, 240g of boiled potatoes, and season.

4Cook 320g of garlic prawns in a hot pan. While these are cooking, coat 40g of anchovies in spiced flour and deep-fry until crispy. I’d recommend heading to the fishmonger for the prawns and anchovies. White anchovies are my favourite. They are softer and more delicate – the ideal gateway fish for the non-anchovy eater!

5Place lettuce (240g), watercress (40g) and sundried tomatoes (120g) into a serving bowl and season.

6Drizzle with a French-style dressing. Once the prawns and anchovies are ready, mix them in and begin poaching your egg.

7Add two caps of white wine vinegar to a pan of water, bring it to a simmer and crack your egg into a dish. Stir the water to create a whirlpool, then gently tip your egg into it, allowing the white to gather around the yolk. Ensure that the water doesn’t boil or the egg white will break.

8When it is cooked, place the egg in the centre of the salad, season and enjoy!

IMAGE © BISTROT PIERRE

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First printed in our sister publication France Today