Salade Niçoise
Dive into a vibrant Salade Niçoise, bursting with fresh veggies, savory anchovies, and fragrant basil!
Ingredients
- 8 eggs
- 6 tomatoes
- 1 cucumber
- 2 bell peppers
- 6 spring onions
- 200 g Niçoise olives
- 120 g anchovy fillets
- 1 bunch basil
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp salt
How to make it
- Put the eggs in a pan, cover with cold water, bring to a boil, then cook for 9 minutes until hard-boiled. Drain, cool under cold water, peel, and cut each egg into quarters.
- Cut the tomatoes into wedges, the cucumber into thick half-moons, the bell peppers into strips, and the spring onions into thin rings. Pick the basil leaves and keep them whole.
- Whisk the olive oil, lemon juice, Dijon mustard and salt in a bowl until the dressing looks smooth and slightly thickened.
- Combine the tomatoes, cucumber, bell peppers, spring onions, Niçoise olives and basil in a large bowl and toss them lightly with the dressing so the vegetables glisten without breaking down.
- Arrange the dressed salad on a flat serving platter, tuck the anchovy fillets over the top, and place the quartered eggs around and among the vegetables.
- Finish with any dressing left in the bowl spooned over the salad and serve immediately, with the eggs, anchovies and raw vegetables clearly visible.
