Within Fantasia we see a ballerina Ostrich dancing to the tune of Dance of the Hours, so what better to use the meat on a bed of beautiful vegetables.
Inspired by The Hunchback of Notre Dame
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
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.
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.
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.
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.
Sources and Inspiration:
Inspiration
Recipe idea
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