Niçoise salad with olive oil from Nice PDO

Huile d'olive de Nice PDO Olives de Nice PDO
Subtle flavour
Salade niçoise à l’huile d’olive de Nice AOP
A PDO
Preparation
20 min
A PDO
Resting time
1h
A PDO
Cooking time
8 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Starter Main course Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 4 fairly firm round tomatoes
  • 4 eggs
  • 2 spring onions (or small onions)
  • 12 févettes (small broad beans)
  • 1 green pepper
  • 200g of tuna in brine
  • 8 salted anchovy fillets
  • Olives from Nice PDO
  • Basil leaves
  • 8 radishes
  • Red wine vinegar
  • Olive oil from Nice PDO
  • Pepper, salt

Tip

We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.

Instructions

  • Hard-boil the eggs (6 to 8 minutes after the water comes to the boil), then cool them under cold running water.
  • Chop the spring onions and arrange them in the bottom of the serving dish.
  • Add the fava beans, the finely chopped green pepper, the radishes cut into rounds, and the well-drained, flaked tuna. Mix all these ingredients together roughly with salt and pepper.
  • Slice the tomatoes into thin rounds and add them. Cut the hard-boiled eggs into quarters, arrange them on top, and add the anchovy fillets, olives and finely chopped basil.
  • Finally, sprinkle with salt and pepper, then drizzle with olive oil and wine vinegar.
  • Chill for 1 hour and toss the salad well just before serving.

Tip

We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

For this recipe, PDO Nice olives are ideal, with their characteristic aromas of candied fruit (prunes, cherries), clafoutis, dried fruit, and notes of aged wine and leather. You could also opt for PDO olives de Nyons or PDO olives noires de la Vallée des Baux-de-Provence.

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