Nutritional Info

Nutrition Facts

Serving Size 1 (92g)

Calories 127
Calories from Fat 99 (78%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 2.2g 11%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 4.9mg 2%
Sodium 37.1mg 2%
Potassium 136.1mg 3%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.1g 1%
Sugars 3.5g
Protein 2.5g 5%

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Recipe Description
This salad is popular all along the Riviera from Italy to France. Other versions I have seen, include celery, artichokes and white and green onions, so feel free to improvise.
Prep time
20 min
Cook time
32 min
Ready In
52 min

Ingredients

Serves Tool

Serves To:USMetric
2   medium boiling potatoes
1 Pinch(pn)  salt, to taste
4   large eggs
2   tomatoes, halved and sliced
1   small cucumber, peeled and sliced 1/4 inch thick
1   small red or yellow bell pepper, cut into narrow strips
6   anchovy fillets, cut into 5 or 6 pieces
1/2 Cup(c)  pitted green olives, rinsed and drained and coarsely chopped
6   basil leaves, torn into bits
3 Tablespoon(T)  extra virgin olive oil
1 Tablespoon(T)  wine vinegar
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Place the potatoes in a saucepan witb cold water to cover and salt to taste. Bring to a simmer and cook until tender, about 20 minutes. Drain and peel the potatoes. Cut them into 1/4 inch thick slices. Meanwhile, place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Cut the eggs into quarters. In a large serving bowl, combine the potatoes, tomatoes, cucumber, bell pepper, anchovies and olives. Scatter the basil leaves on top. In a small bowl, whisk together the oil, vinegar, salt and pepper to taste. Pour the dressing over the salad and toss gently. Garnish with the eggs. Serve immediately.

Additional notes

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Riviera Salad
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