Salade niçoise

Salade niçoise

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
2 quantities Simple vinaigrette, made with red wine vinegar
1 garlic clove, peeled and crushed
2 little gem lettuces leaves
4 nicely ripe plum tomatoes, plunged into hot water, to remove the skins, and quartered
2 hard-boiled eggs, halved
1/2 cucumber, halved and then sliced into strips
4 artichoke hearts in oil, drained, drained
10 black olives
8 anchovy fillets in oil, drained
1 small handful basil leaves, torn

Method

  1. Mix the vinaigrette and garlic. Place the lettuce leaves, tomatoes, eggs, cucumber, artichokes, olives and anchovies in a dish. Pour the dressing on top and sprinkle with basil leaves. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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