Niçoise Salad With Caper & Anchovy Dressing

After trying multiple recipes of Niçoise dressing from friends and family, this recipe came from a local apprentice chef in our village, it was his father's recipe.

Capre & Anchovy Niçoise Dressing

- 2 tbsp of capers

- 4 Anchovy filets, or 1 Tbsp of paste

- 1/2 lemon- the juice of

- 1/2 cup of olive oil

- 1/2 tsp sea salt

- 1/4 tsp black pepper

In mortar and pestle, crush teh capers and anchovies to create a smooth paste, add the lemon juice, olive oil and mix well, then add salt and pepper to taste.

The Salad itself is traditional and uses:

- Baby potatoes

- Best tomatoes you can find

- Haricots Verts- lightly steamed

- Mesclun or baby romaine

- Tuna in glass jar from Spain

- Eggs (1 per person)

- Black Niçoise olives