For the dressing:

    • 1 ½ tablespoon of red wine vinegar
    • 6 tablespoons of olive oil
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • A handful of dry rosemary

    For the salad:

    • 2 heads of Romaine lettuce, leaves from heart only
    • 1 5 oz can of tuna in water
    • 1 red onion, sliced
    • 12 pitted black olives
    • 1 green bell pepper, sliced
    • 1 red bell pepper, sliced
    • 3 tomatoes, quartered
    • 3 hard-boiled eggs, halved
    • 6 anchovy fillets
    • 1 handful of chopped parsley
Niçoise Salad

  1. For the dressing: Mix all the ingredients gently with the vinegar in a bowl. Let it rest.
  2. Place the lettuce leaves in the corners of a big dish.
  3. Put the tuna on top, then the sliced onion, the olives and the slices of green and red pepper.
  4. Now place hard boiled eggs and tomatoes in every lettuce leaf and finally make a star shape with the anchovies in the center of the salad.
  5. Splash the salad with the dressing before serving and then sprinkle some chopped parsley.

Rosé or Sauvignon Blanc