Salad Niçoise with Bottarga and Black Olive Crumble Recipe
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Salad Niçoise with Bottarga and Black Olive Crumble
Salad Niçoise with Bottarga and Black Olive Crumble – Recipe

The classic French salad embodies the vibrant flavours of Nice and typically features tomatoes, green beans, hard-boiled eggs and black olives. In this instance, we’ve opted for a creative twist by incorporating a crumble made from three types of olive, and we’ve replaced the traditional tuna or anchovies with grated salted roe from grey mullet, adding depth and umami.

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Ingredients per serve

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What you need

The classic French salad embodies the vibrant flavours of Nice and typically features tomatoes, green beans, hard-boiled eggs and black olives. In this instance, we’ve opted for a creative twist by incorporating a crumble made from three types of olive, and we’ve replaced the traditional tuna or anchovies with grated salted roe from grey mullet, adding depth and umami.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Olive Dough

    • Mix butter, flour, sugar and olive powder.
    • Spread the dough on a baking tray and bake for 30 minutes at 150°C.

  3. Salad Niçoise

    • Boil eggs, peel and halve.
    • Wash lettuce and spin dry.
    • Slice tomatoes and cut into pieces.
    • Blanch green beans in water with some salt.
    • Cut onion paper thin.
    • Mix lettuce and beans with some of the HELLMANN’S Caesar Dressing. 
    • Build the salad with remaining ingredients and HELLMANN’S Caesar Dressing.

  4. To Serve

    • Divide olive crumble and grate bottarga over it. 
    Pro tip: replace bottarga with frozen white anchovies if unavailable.
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