Niçoise Salad (Insalata Nizzarda)
Instructions
Once you have boiled potatoes and green beans and cut them into small pieces (let it cool the potatoes otherwise crumble), arrange them on a large serving platter with sliced tomatoes, too and some of the olives.
Season with oil, vinegar, pepper, salt and garnish with capers, the remaining olives and anchovy fillets.
Ingredients and dosing for 6 persons
- 2 potatoes
- 200 g of green beans
- 4 tomatoes
- 6 anchovy fillets in olive oil
- 50 g of capers
- 100 g of black olives
- Olive oil extra virgin
- Wine vinegar
- Salt
- Pepper