SALADE NICOISE

There is a big debate regarding the ingredients of this Nicoise salad! I am bringing you the true and authentic recipe! All the ingredients must be eaten raw except the eggs! I hope you will appreciate this unique salad from the French Riviera! Drink a fabulous Rose from the South of France with it! Enjoy!

Preparation: 1 h 30

Serving 4-6

4 eggs (hard boiled 10 min. and cooled down)

6 tomatoes

1 cucumber

1 garlic clove

1 bunch of fresh green onions

1 bunch of fresh radish

2 green peppers

5 oz of fresh Lima beans

3 celery ribs taken from the middle of the stalk

6 fresh artichokes hearts

10 anchovy’s fillets

9 oz of solid light tuna in olive oil

3.5 oz of Nicoises olives

4 tbsp of Olive oil

1 tbsp of Red wine vinegar

Fresh basil

Salt and pepper

Wash all the vegetables.

Cut the tomatoes. Slice the cucumber. Season them with salt. Set aside.

Rub a salad dish with a garlic clove cut in half.

Cut and slice the peppers, onions, celery, radish, artichokes. Put all the vegetables in the dish. Add the Lima beans, anchovies, tuna and olives. Combine all the ingredients. Drain the tomatoes and add some more salt.

Prepare the vinaigrette with salt, pepper, vinegar, olive oil and fresh basil leaves, minced. Pour it over the salad. Add the eggs, sliced. Serve the cucumber separately in a bowl.

Bon Appétit!