Preparation time 10
There’s much debate over what should go into a true salade niçoise. Capture the taste of sunshine in a bowl with this effortless recipe from former Nice mayor and food enthusiast Jacques Médecin.
Green beans and artichoke hearts join the usual suspects in this salade niçoise, which will have you dreaming of the Med.
- 10 tomatoes
- 1 cucumber
- 200g (7oz) sliced green beans
- 12 small artichoke hearts, sliced
- 2 green peppers
- 6 small, fresh onions
- 6 basil leaves
- I clove of garlic
- 3 hard-boiled eggs
- 12 anchovy fillets (or a tin of tuna)
- 100g (3½ oz) black olives from Nice
- Olive oil
1Cut the tomatoes into quarters and sprinkle them with salt. Slice the hard-boiled eggs. Chop the cucumber, peppers, onions and green beans.
2Rub the inside of the salad bowl with the garlic and pour in all the ingredients except the tomatoes. Shake the salt off them and place them on top.
3Make a dressing using the olive oil and the sliced basil leaves and then add seasoning.
Extracted from Taste of France Magazine.
Originally from La Cuisine du Comté de Nice, by Jacques Médecin, published by Julliard