This classic Provençal salad is a glorious jumble of the ingredients that Mediterranean France excels in – tomatoes, black olives, crunchy green french beans and capers, topped with sliced anchovy fillets. Serve it as a starter or a light main course; to make it more of a main meal, add quartered hard-boiled egg and cold potato slices. A mustard-flavoured vinaigrette is particularly good with salade niçoise.
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