Niçoise Salad, “Anne Style”

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This is a very simple and sunny salad that’s perfect for a starter. It contains plenty of healthy foods, including tuna and anchovies. As it reminds me of the French Niçoise salad (a recipe from the Mediterranean city of Nice), I gave it the name, but the style is entirely mine.

The original Niçoise salad doesn’t call for lettuce, and on top of all the other ingredients below, it also features hard boiled eggs, celery, small onions, small fava beans, basil, and small artichokes.


Serves 2 – Prep. time 10 min
a few lettuce leaves
2 ripe tomatoes
1 small cucumber
1/2 red pepper
1 small can tuna in olive oil
4 anchovies, preserved
4 radishes
10 black olives, ideally from Nice
olive oil
1 tbsp red wine vinegar
sea salt, black pepper

Wash, dry and cut the lettuce leaves into bite-size pieces. Dice tomatoes, red pepper, radishes, and cucumber.

Arrange all the vegetables in a salad bowl. Add the tuna, the anchovies, the vinegar, the olives, and some olive oil. Season with salt and pepper.

Serve chilled.


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