Menu

Ingredients per serving

+

Salad Nicoise with Bottarga and Black Olive Crumble

  • Butter 50.0 g
  • Flour 50.0 g
  • Sugar 50.0 g
  • Black olive powder 50.0 g
  • Eggs 10.0 piece
  • Lettuce 2.0 head
  • Tomatoes 10.0 each
  • Green beans 350.0 g
  • Onions, red 1.0 piece
  • Hellmann's® Classics Italian Dressing 4 x 1 gal 75.0 ml
  • Hellmann's® Spicy Hatch Chile Vinaigrette 75.0 ml
  • Bottarga di muggine 80.0 g

...

Preparation

  1. Salad Nicoise with Bottarga and Black Olive Crumble

    Olives:
    •  mix all ingredients well together.
    • Spread the dough on the baking tray and bake for 30 minutes at 150°C.
    Salad: 
    • Boil the eggs, peel them and halve them.
    • Clean the lettuce, wash it and spin it dry.
    • Plicate the tomatoes and cut them into pieces.
    • Clean the green beans and blanch them in water with some salt.
    • Clean the onion and cut it paper thin.
    • Mix the dressing and vinaigrette.
    • Dress the lettuce and beans with some of the dressing.
    Preparation: 
    • Build the salad with all the ingredients and finish with the dressing.
    • Divide some olive crumble and grate the bottarga over it.
Home
Products
Recipes
Chef Inspiration
Menu