Salade niçoise

Name: Salade niçoise
Cuisine: French
Ingredients: 2 hard-boiled eggs, quartered; 8 ripe olives; 2 tablespoons wine vinegar or lemon juice; 2 tablespoons wine vinegar or lemon juice; 6 tablespoons extra-virgin olive oil; salt and ground black pepper; salt and ground black pepper; 12 leaves fresh basil, coarsely chopped; 4 tomatoes, seeded and quartered; ½ Spanish onion, sliced; 1 sweet green pepper, sliced; 8 radishes; 2 lettuce hearts; 4 stalks celery, sliced; 1 185 g/6½ oz tin tuna fish; 8 anchovy fillets

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 tomatoes, seeded and quartered
½ Spanish onion, sliced
1 sweet green pepper, sliced

Europe
France
Provence
Fish course
Gluten-free
Pescatarian

Method

Combine the prepared vegetables in a salad bowl, placing the tuna fish, anchovies and quartered eggs neatly on top. Dot with the olives. Mix the salad dressing and sprinkle over the salad.