Salade Niçoise

Preparation info
  • Serves


    as an Hors D’oeuvre, Four as a Main Course
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This is a delicious summer dish and easy to prepare, so we eat it often, following this prescription:


  • 12 lettuce leaves
  • ½ onion, cut into thin rings
  • 6 tomatoes, cut into quarters and then cut in half
  • <


Arrange the ingredients in a large bowl or platter (children are good at this, and enjoy the ritual of counting out the olives and so on, although of course the exact quantities are not really important), mix the dressing in a bowl and pour it over. Serve with crisp French bread.