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Salade Aixoise


  • Cook the potatoes in plenty of lightly salted, boiling water until almost tender, adding the beans and asparagus for the last few minutes. Drain well. 
  • Then gently toss the cooked vegies, tomatoes, capsicum, artichokes, eggs, olives and anchovies with olive oil, red wine vinegar and seasonings to taste. 
  • Serve the salad with a sprinkling of pesto on top and good crusty bread on the side. 
  • from "Tolarno Bistro" by Iain Hewitson & Bob Hart


  • 6-8 chats (baby potatoes), scrubbed & quartered
  • sea salt & freshly ground pepper
  • 16-20 baby beans, topped & tailed
  • 12-16 thin asparagus
  • 4 ripe red tomatoes, cored & cut into wedges
  • 1 yellow capsicum, cored, seeded & sliced
  • 4 olive oil preserved artichoke hearts, halved or quartered
  • 3 hardboiled eggs, peeled & quartered
  • 12 pitted black olives
  • 6 anchovies, finely chopped
  • olive oil
  • red wine vinegar
  • pesto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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