Recipe by: Catia Camillini

Source: Family Recipe

Serves: 4

Catia Camillini's Italian Salad Nizzarda
Catia Camillini’s Italian Salad Nizzarda


  • Lettuce
  • Salad
  • 1 red Capsicum
  • 1 yellow Capsicum
  • Cherry Tomatoes
  • Radishes
  • 1 Cucumber
  • Basil leaves
  • Black Olives
  • Quail Eggs
  • 2 Anchovies
  • ½ Lemon
  • Extra Virgin Olive Oil
  • Salt & Pepper

Instructions for Catia’s Salad Nizzarda

  • Cook the Quail eggs in slightly salty hot water for 4-5 minutes, then cool them down with cold water
  • Open their shells breaking each one by biting it all around with a knife and then carefully removing the shell pieces away from the egg. Set the eggs aside in a bowl.
  • Wash carefully all the fresh vegetables and leaves.
  • Slice the salads.
  • Thinly slice the capsicums.
  • Thinly slice the cucumber cutting away eventual seeds.
  • Thinly slice the radishes.
  • Cut into half or quarters the cherry tomatoes.
  • Place all the sliced and cut veggies into a large bowl.
  • Work together the filtered lemon juice with the anchovies and reduce them into a thick sauce.
  • Add in it a bit of salt and pepper, olive oil, mix well.
  • Pour the mix into the vegetables and leaves and gently mix all together.
  • Add on the top of the salad the eggs previously cut into two parts and serve it.

Download PDF version here: italian-salad-nizzarda-catia-camillini