For ➏10 tomatoes, quartered
1 cucumber, sliced
200 g small broad beans, boiled
12 small artichokes, thinly sliced
2 green peppers, thinly sliced
6 small onions or scallions, thinly sliced
6 basil leaves, chopped
1 clove of garlic
3 hard boiled eggs, quartered
12 anchovies
100 g black olives
6 tbs olive oil
pepper & salt
Slice the garlic, rub a large salad bowl with it.
Put tomatoes, beans, artichokes, peppers, onions, anchovies and eggs in the bowl.Make a dressing with 6 tbs of olive oil and the chopped basil. Add salt and pepper.
Put in the refrigerator for at least 1 h.
Add the cucumber just before serving, otherwise it will make the mixture too moist.
Serve as an entrée with some good bread, or as a side dish for grilled fish (or white meat or chicken).
The 'original' version of the salade niçoise, or at least a recently established agreement between Nice restaurants on historic ingredients and preparation, cutting the potatoes and green beans of the widely popular recipe, as it was written down by Escoffier.
Picture shows a fragment of a Berthe Morisot painting of the late 19th century Nice beach, accommodating tourists.
Read more Provençal recipes: fresh tuna & salade niçoise, salade niçoise dressing, Provençal garlic sauce, Saint-Tropez (Provençal) chicken.
