A Salad Niçoise is a classic French meal. It originated from Nice on the French Riviera. The word niçoise literally means “in ...

They'd taste delicious over a red pizza with olives ... you can also blend eggs, oil, and anchovies into a delicious mayonnaise. Add it to this colorful nicoise salad or to this zippy tuna ...

Even anchovy, with its strong briny tone ... bursts of flavors that explode delectably in the mouth. Spooned over top of the eggs, it's all that's needed to take this simple dish up an elegant ...

Top evenly with potatoes, green beans, eggs, and olives. Drape anchovy fillets evenly over salmon and vegetables. Drizzle evenly with remaining dressing, scatter with parsley, and serve.

Anchovies can be polarising, but finely chopped and mixed through the eggs they give an unexpected twist to this classic. This recipe is from Food for Good by Michael Meredith and Eat My Lunch ...

Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar ...

3. Add the red pepper, lemon juice, and half the lemon rind. Stir well. Transfer the broccoli to the pan and stir gently ...

Place the egg on the spoon and poach it for 30 minutes. 4. Use a temperature gauge to ensure the water does not go over or under temperature ... Gently bring the parmesan, ¼ Anchovy Fillet and water ...