Esmeralda’s Salade Niçoise

Esmerelda from Hunchback of Notre Dame, known for her bold and colourful personality could only be given a salad with a variety of textures and flavours

Servings

2

Ready In:

30 mins

Good For:

Lunch

Inspiration from

The Hunchback of Notre Dame

The Hunchback of Notre Dame celebrates equality, no matter who you are or what you look like, you will be accepted and loved by others. Esmerelda is a bold, independent, cunning woman who helps lead Quasimodo out of the shadows and into the arms of friends.

I went with a classic French salad to fit with the location of the movie. The bold colours of the salad, the greens, reds, purples, oranges and yellows helps accentuate that acceptance and equality she promotes.

 

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 250g Canned Tuna
  • 8 Baby Potatoes, cooked and quartered
  • 5 Plum Tomatoes, halved
  • 1 Gem Lettuce, shredded
  • 0.5 Red Onion, sliced
  • Rocket
  • 4 Eggs
  • 50g Anchovy Fillets
  • Basil

For the dressing:

  • 4 tbsp Olive oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Chopped Parsley
  • 1 tbsp Chopped Chives
  • 2 Garlic Cloves, minced
  • Salt
  • Pepper

We have lettuce, we have potatoes, we have red onion, rocket, tomatoes, fish, eggs. We’re just jam packing everything into this little bowl of salad. Much like the gypsy celebrations that spread through Paris, I aimed to bring something colourful for The Hunchback of Notre Dame.

This salad uses both tuna and anchovy. Whilst other recipes suggest using tuna steak, I opted for a cheaper option. After all “I ask for nothing, I can get by. But I know so many less lucky than I.”

 

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Sit the eggs in boiling water for 6 minutes then leave to cool. Peel the shell away from the eggs and half

Step 2

Whisk together all the ingredients for the dressing in a bowl. Mix 3/4 of it into the tuna.

Step 3 

Layer your salad up, starting with the leaves and tuna, mixing them together

Step 4

Add your potato, red onion, anchovies, tomatoes, eggs, and pour over the rest of the dressing. Sprinkle some basil over the bowl.

Esmeralda’s Salade Niçoise

Esmerelda known for her bold, colourful and accepting personality could only be given a salad with a variety of textures and flavours. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: French
Keyword: Hunchback of Notre Dame
Servings: 2 people

Ingredients

  • 250 g Canned Tuna
  • 8 Baby Potatoes cooked and quartered
  • 5 Plum Tomatoes halved
  • 1 Gem Lettuce shredded
  • 0.5 Red Onion sliced
  • Rocket
  • 4 Eggs
  • 50 g Anchovy Fillets
  • Fresh Basil

For the dressing

  • 4 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Parsley
  • 1 tbsp Chives
  • 2 cloves Garlic minced
  • Salt
  • Pepper

Instructions

  • Sit the eggs in boiling water for 6 minutes then leave to cool. Peel the shell away from the eggs and half
  • Whisk together all the ingredients for the dressing in a bowl. Mix 3/4 of it into the tuna.
  • Layer your salad up, starting with the leaves and tuna, mixing them together
  • Add your potato, red onion, anchovies, tomatoes, eggs, and pour over the rest of the dressing. Sprinkle some basil over the bowl.

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