Insalata nizzarda

Insalata nizzarda


  •     1 large head Boston-lettuce leaves, washed and dried

  •     1 pound green beans, cooked and refreshed

  •     1-1/2 tablespoons minced shallots

  •     1/2 to 2/3 cup basic vinaigrette

  •     Salt and freshly ground pepper

  •     3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)

  •     3 or 4 “boiling” potatoes, peeled, sliced, and cooked

  •     Two 3-ounce cans chunk tuna, preferably oil-packed

  •     6 hard-boiled eggs, peeled and halved

  •     1 freshly opened can of flat anchovy fillets

  •     1/3 cup small black Niçoise-type olives

  •     2 to 3 tablespoons capers

  •     3 tablespoons minced fresh parsley


  1. Arrange the lettuce leaves on a large platter or in a shallow bowl.

  2. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.

  3. Baste the tomatoes with a spoonful of vinaigrette.

  4. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals.

  5. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.

  6. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

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