Eggs: For just slightly hard-boiled 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.
Toss the salad leaves in half of the vinaigrette. Assemble your ingredients one by one.
Drizzle the remaining vinaigrette over the top. Serve with a fresh baked baguette and a glass of Rosé for the have the perfect French Riviera lunch.
MEDITERRANEAN BRANZINO FILET
TOMATO BURRATA SALAD WITH BASIL AND ORANGE ZEST
AUTHENTIC OLIVE TAPENADE