Anchovy and Tomato Salad

Name: Anchovy and Tomato Salad (Anchoïade bouzigaude)
Yield: Serves 6
Cuisine: France
Ingredients: 2 green peppers, preferably the long type, grilled or roasted, skinned and sliced; 2 tbsp black olives, preferably stoned; 4 tbsp olive oil; salt crystals; 12 anchovy fillets; 2 large, firm tomatoes; 6 hard-boiled eggs, halved; 3-4 spring onions, cut lengthways into four

Anchoïade bouzigaude

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Le Marin Restaurant in the fishing village of Bouzigues, on the edge of the shining Bassin de Thau and in full view of the oyster fisheries, serves this simple dish. It is traditional to serve this salad without vinegar, but you can add it if you think it needed.

Ingredients

2 large, firm tomatoes
2 green peppers, preferably the long type, grilled or roasted, skinned and sliced
12 anchovy fillets<

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Roughly slice the tomatoes and arrange on a nice earthenware dish. Arrange the peppers on top, season lightly and then add the anchovies. Scatter on the spring onions, and lastly place the halved eggs and black olives on top. Dribble olive oil copiously over everything and sprinkle with a few salt crystals. It looks like summer itself.