Anchovy Niçoise
Anchovy Niçoise

Ingredients

Method

  • 2 chopped garlic cloves
  • 175ml olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper
  • For the Salad
  • 4 eggs, hard boiled
  • 8 artichoke hearts from a jar
  • 4 ripe tomatoes, quartered
  • 16 black olives
  • ½ cucumber, sliced
  • 4 sliced spring onions
  • Handful of blanched green beans
  • 1 tin of anchovies
  • 1 tbsp chopped chervil
  • Handful of basil
  • Make the dressing by whisking the garlic and oil together in a bowl. Arrange all of the salad ingredients (except the fresh herbs) in a shallow dish, then pour over your garlic oil and vinegar, and season well to taste. Finish with a sprinkling of chervil and basil. Voila!
10 mins
4 serving
This recipe pairs perfectly with the Chrismont 'La Zona' Sparkling Moscato 2019 from King Valley, Australia.

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