Niçoise salad

The infamous French salad tossed in a flavoursome dressing that will impress your guests. Instead of using the typical tuna fish, we have used anchovies to give the dish a balance of umami and saltiness.

Ingredients: serves 1

• 4 Medium tomatoes

• 1 Small, green pepper

• 1 Medium cucumber

• 4 Radishes

• 2 Hard-boiled eggs

• 12 Black olives

• 2 Tbsp Red wine vinegar (preferably sherry vinegar)

• 5 Anchovy fillets 

• 1 gem lettuce

• ½ Clove of garlic

• 1 Small spring onion

• 4 Sprigs of basil

• 4 Tbsp Virgin olive oil

• Maldon® Salt

• Black Pepper



Wash and slice the tomatoes, toss them into a salad bowl and season with a pinch of Maldon Salt. Wash and dry the pepper and cucumber. Then, slice the pepper into thin strips, removing the stalk and pips as you go, and chop the cucumber into fine slices. Mix both in with the tomatoes.

Peel and chop the garlic clove and spring onion, add them to the salad bowl and throw in 2 pinches of Maldon Salt, 3-4 pinches of freshly ground pepper and the vinegar; then mix together well.

Wash and dry the basil, remove the leaves from the stalk, chop them and add them to the salad dressing, along with the olive oil, then pour into the salad bowl.

Before serving, peel the eggs, cut each one into quarters and add to the salad with the anchovies. 

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