Alice Moireau’s Salade Niçoise recipe

Alice Moireau: “An exquisite nice salad thanks to the Menaica anchovy, an almost legendary fishing technique that dates back to the ancient Greeks that consists of catching anchovies by hand with branch nets called “menaica”. The Menaica anchovy is caught in Italy, in the Cilento region, on calm sea days, only between April and July, at dusk. Fishermen pick only the largest anchovies, which, nervous and restless, shake and quickly lose most of their blood. Next, the anchovies are cleaned directly from the entrails and the head, then washed in brine, to finally be placed in traditional terracotta pots, alternating layers of handmade Trapani sea salt.

Alice Moireau’s Salade Niçoise recipe

For 2 people
-6 children’s potatoes
-2 handfuls of green beans
-1 small yellow pepper
-2 tomatoes
-1/2 cucumber
-2 hard-boiled eggs
-2 spring onions
– 1 small green salad
-1 can of tuna
-6 anchovies
-2 handfuls of black olives (here Greek but better if from Nice)
-Olive oil, red wine vinegar, salt and pepper

Steam the vegetables and hard-boiled eggs. Drain them and let them cool. Add all the chopped ingredients to each plate. Season and serve.

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