Wednesday, April 24 2024

Condiglione e is a salad where the absolute star is the summer vegetables that grow in the gardens of Liguria.

It is partly reminiscent of the famous French niçoise but differs from it in some substantial ingredients.


Condiglione is a poor salad but rich in flavor, thanks to the basil leaves broken by hand, the delicate taste of Taggiasca olives, capers, tuna  and the savoriness of salted anchovy fillets.

 

 

 

 

 

  • 1 head of romaine lettuce
  • A bunch of radishes
  • 1 cucumber
  • 7 oz green beans
  • 2 ripe tomatoes
  • 5 salted anchovies
  • 3.5 oz black olives
  • 3 eggs
  • 1 can of tuna in oil

Dressing Ingredients

  • Juice of 1 lemon
  • 4 or 5 tablespoons of olive oil
  • Salt and pepper to taste

 

 

METHOD:

Boil the eggs in boiling water (you can add salt and vinegar) and cook them for at least 8 minutes.

If you want the yolk to be firm, let them boil for up to 9 minutes.

Blanch the green beans for about 10 minutes, drain and let them cool in cold water.

Slice the cucumber after removing the seeds.

Take a salad bowl and rub it with garlic.

Arrange the lettuce leaves, tomato slices, green beans, cucumber, tuna and radish slices.

Add the quartered eggs, anchovy fillets and olives, then toss with the dressing of oil, lemon, salt and pepper.

 

 

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