Salad Nicoise with Bottarga and Black Olive Crumble

Name: Salad Nicoise with Bottarga and Black Olive Crumble
Yield: 10
Ingredients: 50.0g Butter; 50.0g Flour; 50.0g Sugar; 50.0g Black olive powder; 10.0x Eggs; 2.0x Lettuce heads; 10.0x Tomatoes; 350.0g Green beans; 1.0x Red onion; 150.0ml HELLMANN'S Caesar Dressing 2.55L; 80.0g Bottarga di muggine (mullet roe)

Salad Nicoise with Bottarga and Black Olive Crumble – Recipe

Explore more about Salad Niçoise with Bottarga and Black Olive Crumble

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What you need

Butter 50.0 g
Flour 50.0 g
Sugar 50.0 g
Black olive powder 50.0 g
Eggs 10.0 x
Lettuce heads 2.0 x
Tomatoes 10.0 x
Green beans 350.0 g
Red onion 1.0 x
HELLMANN'S Caesar Dressing 2.55L 150.0 ml
HELLMANN'S Caesar Dressing 2.55L
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Bottarga di muggine (mullet roe) 80.0 g

Main Meals

Australian

Seafood

Casual Dining

Italian

Salads & Bowls

Explore more about Salad Niçoise with Bottarga and Black Olive Crumble

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Olive dough
- Mix butter, flour, sugar and olive powder.
- Spread the dough on a baking tray and bake for 30 minutes at 150 degree Celsius.
Salad niçoise
- Boil eggs, peel and halve.
- Wash lettuce and spin dry.
- Slice tomatoes and cut into pieces.
- Blanch green beans in water with some salt.
- Cut onion paper thin.
- Mix lettuce and beans with some of the HELLMANN’S Caesar Dressing.
- Build the salad with remaining ingredients and HELLMANN’S Caesar Dressing.
To serve
- Divide olive crumble and grate bottarga over it.
Pro tip: replace bottarga with frozen white anchovies if unavailable.