Niçoise Salad

1. For the eggs

Bring a pot of water to a boil and cook the eggs for about 8 minutes. Cool them under running water, peel them, and cut them into wedges.

2. For vegetables

Wash the lettuce thoroughly, dry it, and tear it into pieces with your hands.

Wash the cherry tomatoes and cut them in half. Thinly slice the scallion.

3. For the salad

Arrange the lettuce on a serving plate or in a large bowl.

Add the cherry tomatoes, the scallion, and the black olives. Add theRizzoli Tuna Fillets in Olive Oil, well drained, and top withRizzoli’s Rizzoline from the Adriatic Sea.

Disponete infine gli spicchi di uovo sodo.

4.Finitura

Drizzle with extra virgin olive oil, a pinch of salt, and a grind of pepper.

Stir gently and serve immediately.

Variants and advice

For an even tastier result, choose very ripe cherry tomatoes and dress the salad just before serving, so the lettuce stays crisp.

For an even heartier version, you can add cucumbers, green beans, and boiled potatoes, or substitute the lettuce with a mixed greens salad or lamb’s lettuce. A few leaves of fresh basil will make the dish even more fragrant.

Storage

The Niçoise salad is best enjoyed immediately after preparation. If necessary, it can be stored in the refrigerator for up to 24 hours, tightly covered. It is recommended to add the dressing just before serving.

This recipe was prepared for us by Monica Pannacci in collaboration with GialloZafferano.