Niçoise salad revisited with PDO Fourme d’Ambert

Niçoise salad revisited with PDO Fourme d’Ambert Print the recipe


  • 100 gr green beans
  • 2 cebettes
  • 2 new onions
  • 1 cucumber
  • 16 cherry tomatoes
  • 100 gr candied tomatoes
  • 120 gr fresh peas
  • 1 red pepper
  • 10 black olives
  • 4 boiled eggs
  • Anchovy
  • Herbs
  • 1 rocket handle
  • 160 gr Fourme Ambert
  • 1/2 lettuce
  • 1 lemon
  • 1 candied lemon


  1. Arrange in the center of the dish a beautiful washed and stripped lettuce mixed with a generous handful of arugula.
  2. On top, harmoniously arrange some green beans still crunchy, 2 cebettes and new finely sliced onions, slices of peeled cucumbers, very fine minced radishes and cucumber flowers.
  3. Then add, cherry and candied tomatoes, a handful of fresh peas, a red pepper peeled and finely trimmed, some black olives, 2 hard-boiled eggs cut washer, small anchovies with salt, beautiful herbs according to your tastes such as marjoram and fennel.
  4. Finally, put the skin of a candied lemon and rounds of fourme d’Ambert.
  5. For seasoning, mix the juice of a lemon with a nice pinch of salt, a few rounds of pepper mill and 6 tablespoons of virgin olive oil.

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