Salade Niçoise recipe by Alice Moireau

Alice Moireau:

“An exquisite Niçoise salad thanks to Menaica anchovies, an almost legendary fishing technique dating back to the ancient Greeks which consists of fishing anchovies by hand using gill nets called “menaica”. Menaica anchovies are caught in Italy, in the Cilento region, on days with calm seas, only between April and July, at sunset. The fishermen choose only the biggest anchovies which, nervous and fidgety, become agitated and quickly lose most of their blood. The anchovies are then cleaned directly from the entrails and the head, then washed in brine, to finally be placed in traditional terracotta pots, alternating with layers of artisanal sea salt from Trapani.”

The recipe for Salade Niçoise by Alice Moireau

Ingredients

For 2 people
-6 baby potatoes
-2 handfuls of green beans
-1 small yellow pepper
-2 tomatoes
-1/2 cucumber
-2 boiled eggs
-2 spring onions
-1 little green salad
-1 can of tuna
-6 anchovies
-2 handfuls of black olives (here Greek but better if from Nice)
-Olive oil, red wine vinegar, salt and pepper

Salade Niçoise recipe / Preparation

Steam the vegetables and hard-boiled eggs. Drain and let them cool. Add all the cut ingredients to each plate. Season and serve.

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