Niçoise salad with Pecorino Toscano DOP



  • Potatoes g 1000
  • Beans g 600
  • Red tomatoes g 800
  • Black olives 40
  • Hard-boiled eggs 5
  • Anchovy filet 20
  • Fresh Pecorino Toscano DOP g 600
  • Caper 50

The Vinaigrette sauce

  • Tuscan oil PGI g 190
  • Vinegar g 60
  • Salt and pepper to taste


Wash the potatoes and the beans and then break the bean’s edges.
Boil the potatoes and the beans separately.
Peel the potatoes and disc cut 3 millimeters thick slices. Disc cut the eggs. Divide tomatoes into segments and pit the olives.
Prepare the vinaigrette sauce blending all the ingredients. Use the vinaigrette to season the potatoes, beans and tomatoes one at a time.
Divide the Pecorino into segments.
Creatively arrange the vegetables on the dish and then garnish with the remaining ingredients and the pecorino.

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