The Niçoise salad is a true icon of the French Riviera — a vibrant composition of summer vegetables, hard-boiled eggs, olives and anchovies, dressed simply so that the freshness of each ingredient can shine. There are as many versions as there are cooks in Nice, but the spirit is always the same: honest, seasonal produce, arranged with care.
Ingredients
- 4 ripe tomatoes, quartered
- 4 hard-boiled eggs, halved
- 1 small head of lettuce, leaves separated
- 100 g black Niçoise olives
- 8 anchovy fillets
- 1 jar artichoke hearts, quartered
- A handful of radishes, sliced
- 1 small green pepper, sliced
- Olive oil and red wine vinegar, for dressing
- Salt and pepper, to taste
Instructions
- Arrange the lettuce leaves on a large platter or shallow bowl.
- Scatter over the tomatoes, radishes, green pepper and artichoke hearts.
- Arrange the hard-boiled egg halves and anchovy fillets on top.
- Sprinkle over the olives.
- Whisk together olive oil, vinegar, salt and pepper, and drizzle over the salad just before serving.
For the best results, use the ripest tomatoes you can find — this salad depends entirely on the quality of its ingredients.
