Peel and slice the hard boiled eggs. Cut the garlic in half and rub a large wooden salad bowl very well with it. Place the tomatoes, overlapping each other, in concentric rings on the bottom of ...

Named after the French city it hails from, the Niçoise salad is a well-loved classic. It became popular in the 1920s when a French chef named Jean Orsi put it on the menu at his restaurant in ...

A product of the sun, the Niçoise salad is traditionally built around ripe tomatoes, egg, olives, anchovies or tuna and should be vibrant with the crisp, sweet flavours of summer vegetables ...

Raymond brings his take on salads, soups, and sides including salad Niçoise; Paul Ainsworth cooks up a sensuous Tuscan pressure pot broth; Raymond stocks up on garlic from Le Manoir's gardens to ...