It is simple to make yet impressive to serve and is perfect for picnics or long lunches in the sun. Serve with a fresh baked baguette & a glass of Rosé for the perfect French Riviera lunch.
Prep Time: 20 Mins
Butter lettuce Eggs Tuna Niçois olives Shallot Green onion Radishes Roma tomatoes Artichoke hearts in oil Fava beans Persian cucumbers Basil Garlic Extra Virgin olive oil Balsamic vinegar
Cook Time: 8 mins
Eggs: For just slightly hardboiled (with a bright yellow yoke that is hard) add the eggs to boiling water and let boil for 8.5 minutes. For medium boiled eggs I leave them for 6-7 minutes.
Drain out the hot water and cover the eggs with ice cubes so that they stop cooking. Begin assembling your Niçoise Salad while the cooked ingredients chill.
LE CHEF'S CLASSIC BASIL VINAIGRETTE: Toss the salad leaves in half of the vinaigrette. Assemble your ingredients one by one.
I like to lay salad on the bottom, then artfully arrange the ingredients on the top so that each beautiful ingredient is visible. Drizzle the remaining vinaigrette over the top.
LES PETITS FARCIS NIÇOIS
LA SOUPE AU PISTOU
HOW TO MAKE CRÈME BRÛLÉE LIKE A FRENCH CHEF