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Nicoise bundles with tarragon mayonnaise

Angela Clutton

Classic nicoise salad served as individual bundles, perfect for a summer lunch or starter

Recipe Meta

Prep

6 mins

Cook

10 mins

Serves

4

Difficulty

Easy

Ingredients

  • 4 eggs
  • 8 leaves of little gem lettuce or treviso radicchio
  • ½ tsp red wine vinegar
  • 8 basil leaves
  • 100g pitted black olives
  • 8 anchovy fillets in oil

For the mayonnaise

  • 2 egg yolks, at room temp
  • 1 tbsp lemon juice or white wine vinegar
  • ½ tsp mustard powder
  • 200ml sunflower oil
  • 100ml olive oil
  • 1 tbsp chopped tarragon leaves

Method

Hard-boil the eggs and set aside to cool while you make the mayonnaise:

Gently hand-whisk the egg yolks with salt and pepper. Stir in the lemon juice or vinegar and the mustard powder. Then hand-whisk in – drop by drop to start with – the oils. As the mayonnaise gets thicker, the oils can be added at more of a drizzle pace. Continue until you have a lovely thick, shiny mayonnaise. Check the seasoning and stir through the tarragon.

Peel and quarter the hard-boiled eggs. Wash and dry the lettuce or radicchio leaves – choose ones that have a good ‘boat’ shape. Sprinkle a little red wine vinegar, salt and pepper inside each and line with a basil leaf. Chop the olives and sit the pieces inside the lettuce / radicchio. Sit the quarter of egg inside too and then lay the whole anchovy fillet over the top of the egg. Serve two nicoise bundles per person, with a dollop of mayonnaise alongside.

Image: John Holdship

Where to buy these ingredients

Borough Market Online

If you can’t make it to the Market, Borough Market Online offers a wide selection of traders’ produce, delivered direct to your door.