Salade Nicoise

A traditional recipe right from the south of France, this dish makes the perfect summer lunch or light dinner. You will notice no measurements in this recipe because quantities are dependent on what you prefer! Make it yours! Anchovies are traditional, but optional, like everything listed.

Ingredients

• Green beans, cut into 1”, on an angle, ends removed
  
• Small Nicoise Olives
  
• Fresh Artichoke hearts, sliced very thinly
  
• Canned tuna in oil
  
• Green or Red pepper cut into thin strips
  
• Cucumber, skin removed cut into batonettes
  
• Mixed Greens (optional)
  
• Hard boiled eggs (bring eggs in cold water to a boil and turn off immediately, let sit for exactly 10 minutes, cool, peel)
  
• Ripe tomatoes, quartered
  
• 2 parts Meyer Lemon Agrumato
  
• 1 part Lavender Balsamic
  
• small pinch Sicilian Sea Salt
  
• 1 anchovy, chopped finely
  

Directions

• 1. Whisk the Meyer Lemon Olive Oil into the Lavender Balsamic, salt and add the anchovy. Use the dressing to coat each individual item to present the salad and neatly plate the ingredients grouped, onto a plate.