Tomatoes, anchovies and black olives spread across a wide platter in the colors of a Nice market, dressed at the last moment with Nicolas Alziari’s Prestige olive oil, fruity, sweet and delicate, the signature of a house founded in 1868.
Serves 4 · 25 min
- Arrange lettuce, quartered tomatoes, hard-boiled eggs, tuna in oil and anchovy fillets on a large platter.
- Add black Niçoise olives, sliced radishes, spring onions and thin strips of green bell pepper.
- Whisk 5 tbsp of Prestige olive oil with 1 tbsp of red wine vinegar, salt and pepper.
- Dress the salad just before serving.
The star of this recipe: Prestige Olive Oil, by Nicolas Alziari.
