Salade Niçoise

In the salad:

• Chioggia beets, cooked in the oven, then halved and marinated in salted red wine vinegar
• Asparagus, cut on the diagonal and roasted in the broiler in a marinade of balsamic vinegar, olive oil, salt, and black pepper
• Eggs, hard boiled 12 minutes, then plunged in ice water, peeled, and halved
• Nicoise olives
• Anchovy fillets
• Lettuce tossed in a garlic vinaigrette.

As we usually do, we served the salad with fresh bread and a rosé.