Niçoise Salad Recipe

🥗 Niçoise Salad Recipe

Serves: 4 people

🧾 Ingredients

• 4 small eggs

• 4 fresh anchovy fish

• 3 lemons

• 8 small tomatoes (about 50g each)

• 8 large basil leaves

• 18 slices of cooked tomato

• 1 cucumber

• 1 green bell pepper

• 1 red bell pepper

• 1 yellow bell pepper

• 1 garlic clove

• 1 sprig of thyme

• 4 fresh artichokes

• 2 purple artichokes

• 2 celery stalks

• 2 fennel bulbs

• 2 zucchinis

• 2 heads of lettuce

• Belgian endive leaves (long)

• 200g mixed baby greens

• 100g black olives

• Olive oil

• Juice of 2 lemons

• Salt and black pepper

🍳 Preparing the Eggs and Anchovies

1. Boil the eggs in salted water for 4 minutes, then cool and peel.

2. Cut the eggs in half and set aside.

3. Clean the anchovies by removing their heads and rinsing them.

4. Place them in a dish with olive oil and lemon juice to marinate.

🥒 Preparing the Vegetables

Tomatoes:

• Wash and slice each tomato horizontally about two-thirds of the way down, keeping the tops attached.

• Scoop out the seeds and sprinkle lightly with salt.

• Stuff each hollowed tomato with a slice of cooked tomato and a basil leaf.

Cucumber:

• Wash and cut into thin sticks. Remove seeds and set aside.

Bell Peppers:

• Slowly roast the peppers, then peel and deseed.

• Cut into strips and marinate in olive oil with garlic, thyme, salt, and black pepper.

Artichokes:

• Cut regular artichokes into rounds and store in lemon water.

• Boil the 4 small artichokes in salted lemon water, drain, then marinate in olive oil and lemon juice.

• Slice the purple artichokes and drizzle with lemon juice.

Celery:

• Cut in half, wash, drain, and set aside.

Fennel:

• Slice thinly and keep the tops intact.

Zucchini:

• Cut into quarters.

Lettuce & Endives:

• Wash and dry, then cut the lettuce in half lengthwise.

• Cut the endive leaves into strips.

Greens:

• Prepare the baby greens.

🥗 Assembling the Salad

Dressing:

• Mix 150 ml (15 cl) of olive oil with lemon juice, salt, and black pepper.

To serve:

1. Distribute lettuce and baby greens on each plate.

2. Arrange all other vegetables, eggs, and anchovies over the greens.

3. Serve the dressing on the side.