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Before starting this Niçoise Salad recipe, make sure you have organised all the necessary ingredients.
Hard-boil the eggs. Immerse in boiling water and cook for 10 minutes. When cooked, cool in cold water and remove the shell.
In a bowl...
... prepare a dressing with generous amounts of mustard and pepper.
Peel and thinly slice the onions with a mandoline.
Continue the dressing, adding mustard, balsamic vinegar...
... and olive oil. Season with salt and pepper.
Arrange the salad mix at the bottom of the serving plate.
Cut the tomatoes into quarters and place around the lettuce.
Add a few capers, drained beforehand.
Season with the dressing.
Finish by placing a few anchovy fillets...
... and a few very fine onion slices.
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