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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.
Products used: French Riviera Collection, , Meyer Lemon Olive Oil, Sicilian Sea Salt
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
Ripe Tomatoes, quartered
2 parts SOOC Meyer Lemon Olive Oil
1 part SOOC Lavender Balsamic Vinegar
SOOC Sicilian Sea Salt
1 Anchovy, chopped finely (optional)
Whisk the Meyer Lemon Olive Oil into the Lavender Balsamic, add Sicilian Sea Salt and anchovy.
Use the dressing to coat each individual item to present in the salad and neatly plate all ingredients. Enjoy!
