Mixed Salad from Liguria

This salad seems to vary from town to town and evolve with the seasons along the Riviera dei Fiori. Some authors call it a tomato salad, and others barely include tomatoes. Some have potatoes, some do not, anchovies appear to be optional, as are capers and celery. Unlike Salade Niçoise, no one calls for artichokes.



Time: 30 minutes
Yield: 4

Make the Salad

  • Put the vinegar and oil into a small jar with a lid and shake vigorously to emulsify. Combine all the vegetables in a large bowl and toss with ½ of the dressing.
  • Split the salad between individual serving plates. Portion the tuna, anchovies, and eggs and spoon additional dressing over.
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