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
Ingredients
- Lettuce
- Tomatoes, quartered
- Hard-boiled eggs
- Tuna in oil
- Anchovy fillets
- Black Niçoise olives
- Radishes, sliced
- Green onions
- Green bell pepper, cut into thin strips
- 5 tbsp Prestige Olive Oil (Nicolas Alziari)
- 1 tbsp red wine vinegar
- Salt and pepper
Method
- Arrange lettuce, quartered tomatoes, hard-boiled eggs, tuna in oil and anchovy fillets on a large platter.
- Add black Niçoise olives, sliced radishes, green 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.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Nicolas Alziari
Prestige Olive Oil
