A light yet full dish with plenty of flavours depicting the battle between Pinocchio, Gepetto and Monstro.
Esmeralda’s Salade Niçoise
Ready In:30 mins
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.
250g Canned Tuna
8 Baby Potatoes, cooked and quartered
5 Plum Tomatoes, halved
1 Gem Lettuce, shredded
0.5 Red Onion, sliced
50g Anchovy Fillets
For the dressing:
4 tbsp Olive oil
2 tbsp Red Wine Vinegar
1 tbsp Chopped Parsley
1 tbsp Chopped Chives
2 Garlic Cloves, minced
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 1Sit the eggs in boiling water for 6 minutes then leave to cool. Peel the shell away from the eggs and half.
Step 2Whisk together all the ingredients for the dressing in a bowl. Mix 3/4 of it into the tuna.
Step 3Layer your salad up, starting with the leaves and tuna, mixing them together.
Step 4Add 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
- 250 g Canned Tuna
- 8 Baby Potatoes cooked and quartered
- 5 Plum Tomatoes halved
- 1 Gem Lettuce shredded
- 0.5 Red Onion sliced
- 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
- 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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