Pissaladière and a salade niçoise (Loïc: Zot van Koken)

Updated at: Fri, 09 Aug 2024 16:00:36 GMT

Step 1

Preheat the oven to 220°C.

Step 2

Mix 200 g yoghurt, 200 g flour, a pinch of salt, 7 g baking powder and 2 mashed garlic cloves.

Step 3

Knead into a homogeneous dough. Shape into a ball and let rest for a while.

Step 4

Finely chop 5 onions into half moons and stew them until translucent with a pinch of salt in olive oil.

Step 5

Place the lid on the pot and let it caramelize for 10 minutes.

Step 6

Bring warm water to the boil and cook 2 eggs for 7 minutes.

Step 7

Cut 1 green pepper, 3 plum tomatoes, 3 spring onions and 4 artichoke hearts into pieces.

Step 8

Let the eggs cool under cold running water.

Step 9

Heat a grill plate over high heat.

Step 10

Roll out the dough to the size of the grill plate and bake for 2 minutes on each side.

Step 11

Add the caramelized onions and top with anchovy fillets.

Step 12

Pit the olives and add. Put this in the oven for 10 minutes at 220°C.

Step 13

Chop a small clove of garlic and an anchovy fillet as finely as possible.

Step 14

Place in a bowl, add 3 tbsp olive oil, 1 tbsp white wine vinegar and black pepper. Mix.

Step 15

Peel the eggs and cut them into quarters.

Step 16

Finish the salad with the vinaigrette, eggs and olives.

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