My sun-filled Nicoise salad

Yield 4 portions



  1. Slice the washed radishes in half and toss them fore a few minutes in a sauté pan with some butter or olive oil and reserve.
  2. Put all the ingredients for the vinaigrette in a jar and shake to combine.
  3. Place on a platter the salad leaves, green beans, radishes, tomatoes, potatoes and anchovies. Peel the eggs and add them to the plate. Serve with the vinaigrette. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at