Esmeralda’s Salade Niçoise

Name: Esmeralda’s Salade Niçoise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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; 4 tbsp Olive Oil; 2 tbsp Red Wine Vinegar; 1 tbsp Parsley; 1 tbsp Chives; 2 cloves Garlic (minced); Salt; Pepper

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.”

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.

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