This crisp summer salad is a relative of the French salade nicoise. It is said to have originated as a lunchtime meal for the wives of Ligurian fishermen and farmers, using whatever fresh vegetables were in season, and fish from the sea.
- Boston Lettuce 1/2 small head, leaves separated
- Garlic 1 small clove
- Red or Yellow Bell Pepper ½ half, sliced
- Ripe Tomato 1 medium, sliced
- Dill Pickle 1, sliced
- Black Olives ¼ cup
- Canned Anchovies 3-4 fillets, rinsed and drained
- Green Onion ½, sliced
- Hard Boiled Egg 1, quartered
- Fresh Basil Leaves to taste
- Extra Virgin Olive Oil 2 Tbs
- White Wine Vinegar 2 tsp
- Freshly Ground Black Pepper to taste
- Cut the garlic clove in half and rub around the inside of a salad bowl.
- Line with the lettuce leaves and arrange the other salad ingredients attractively on top.
- Drizzle with the oil and vinegar and allow to stand for at least ten minutes before serving. Season with black pepper. Because of the salty olives and anchovies, taste before seasoning with additional salt.
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