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Ingredients

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Olive Crumble

  • Butter 50 g
  • Flour 50 g
  • Sugar 50 g
  • Black Olive Powder 50 g

Salad

Assembly

  • Smoked Cod Roe 80 g

A French classic with an umami twist. This reinvented Nicoise swaps tuna for grated smoked cod roe and adds a bold black olive crumble for punch. With crisp lettuce, blanched beans, and a zesty vinaigrette, it’s fresh, briny, and layered in flavour.

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Preparation

  1. Olive Crumble

    1. In a bowl, add butter, flour, sugar and black olive powder until well combined.
    2. Spread the dough on the baking tray and bake for 30 mins at 150 °C.
  2. Salad

    1. Boil the eggs, peel them and halve them.
    2. Clean the lettuce, wash it and spin it dry.
    3. Plicate the tomatoes and cut them into pieces.
    4. Clean the green beans and blanch them in water with some salt.
    5. Clean the onion and cut it paper thin.
    6. Mix the dressing and olive oil and lemon juice.
    7. Dress the lettuce and beans with some of the dressing.
  3. Assembly

    1. Build the salad with all the ingredients and finish with the dressing.
    2. Divide some olive crumble and grate the smoked Cod Roe over it.
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