A traditional recipe right from the south of France, this dish makes the perfect summer lunch or light dinner. There are no measurements in this recipe because quantities are dependent on what you prefer! Make it yours! Anchovies are traditional, but optional, like everything listed.
Green beans, cut in half on an angle, ends removed, blanched to tender/crisp
Small Nicoise Olives
Marinated Artichoke hearts, drained, sliced very thin
Canned tuna in oil, drained
Green or Red pepper cut into thin strips
Cucumber, peeled and cut into batonettes (sticks!)
Mixed Greens (optional)
Hard boiled eggs (bring eggs in cold water to a boil and turn off immediately, let sit for exactly 10 minutes, cool, peel)
Ripe tomatoes, quartered
2 parts Olive Gourmet Eureka Lemon Fused EVOO
1 part Olive Gourmet Lavender Balsamic
small pinch Sicilian Sea Salt
1 anchovy, chopped finely (optional)
Whisk the Eureka Lemon Olive Oil into the Lavender Balsamic, salt and add the anchovy (optional). Use the dressing to coat each individual item to present the salad and neatly plate the ingredients grouped, onto a plate.