Classic Salade Nicoise

Makes 2 servings

2 large, ripe tomatoes


1-2 cloves of garlic, peeled and halved

1 small cucumber, peeled and chopped

1 small red onion, thinly sliced

1/2 cup lima beans, blanched and cooled

1/3 cup small black olives (I used halved Kalamta olives)

3-4 large handfuls baby romaine leaves

3 hard-cooked eggs, cut into wedges

6 tablespoons French vinaigrette (recipe below)

Freshly ground black pepper

3-4 anchovy filets, cut into thin strips lengthwise

Rub a large wooden or glass salad bowl with the garlic

Cut the tomatoes into wedges and sprinkle with salt. Place in a colander and let them drain for a few minutes. 

Add the cucumber, onions, beans, and lettuce to the bowl. Add a bit of the dressing and toss to combine. Arrange the salad on plates. Top with the tomatoes and eggs. Top each egg wedge with an anchovy strip.