Salade Niçoise

Preparation info
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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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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 vin