Spring Nicoise Salad
This spring nicoise salad is a way of celebrating the bright yellow of early spring. The bitterness of Radicchio Variegato di Castelfranco, the crisp freshness of cucumber, the soft richness of boiled eggs and the bite of capers and anchovies all combine to make a lovely light lunch.
bitter leaves (I used Radicchio Variegato di Castelfranco but any type of raddicchio or even endive and chicory would work well)
a few anchovy fillets
a generous pinch of capers
extra virgin olive oil
Start making the spring nicoise salad by boiling your eggs. This recipe is more of a list of suggestions rather than a strict recipe so I debated for a while about whether or not to describe how to boil an egg. Feel free to prepare your eggs in whatever way you prefer and adjust the cooking of the eggs to your liking. I use this recipe to yield a runny boiled egg. Carefully place the eggs into a small lidded saucepan that they snuggly fit into and fill the pan with just enough cold water to cover the eggs. Put the pan on maximum heat with the lid on and bring to the boil. As soon as the water starts to bubble, remove from the heat. As you take the pan off, set a timer for six minutes. Keep the pan lid on and make sure you time the six minutes exactly. Tip away the hot water and rapidly cool the eggs by running cold water into the saucepan. Leave the eggs to stand in the cold water until the salad is ready.
Rip up the bitter leaves and place into a bowl. Lay over a few anchovy fillets and some chopped cucumber. Finish the spring nicoise salad with a few capers and dress with lemon juice, olive oil and salt and pepper. Top with the peeled, boiled eggs. Feel free to add in any other seasonal ingredients. You could add a little more texture with thin slices of kohlrabi or turnip.