Recipe: Salade niçoise

1 On your work surface cut your tomatoes into quarters and lightly salt them so they release their water.

2 Cut your hard-boiled eggs into quarters and set aside.
Cut your anchovy fillets into 3 pieces and set aside.

3 Peel the cucumber, remove the seeds then slice it very finely and set aside.

4 Remove the seeds from the bell pepper, remove all the white inner walls and slice finely into very thin rings, then slice the onions and artichokes in the same manner.

5 Rub the bottom of your salad bowl with a little chopped garlic
and add all the prepared elements as well as the black olives and broad beans.

6 Finally, drain your tomatoes, salt them before incorporating them into the salad.

7 Make a dressing separately with 1 dl of olive oil, the remaining garlic, the basil leaves chopped roughly, salt and freshly ground pepper.
Add to the salad and mix carefully before refrigerating.
presentation
Serve the salad well chilled with a good local rosé.
by the way, you read correctly, no vinegar, no cooked vegetables or even potatoes.