| NICOISE | Salade -; hard-boiled eggs, French beans, tuna, anchovies, black olives etc (7) |
| DELICATESSEN | Shop or counter selling cold meats, cheese, olives etc |
| OEUFS | Eggs: French |
| OEUF | Egg: French |
| STICK | An implement for hockey; a twig; or, a miniature skewer for impaling a cherry, cocktail sausage, olive etc (5) |
| PIZZAS | Flatbreads topped with ingredients such as passata, mozzarella/burrata, anchovies, black olives, ore |
| TAPENADE | From the Provencal meaning "capers", a piquant dip or sauce made from the aforesaid pickled buds with anchovies, black olives and herbs (8) |
| HARICOT | Which beans are known as French beans (7) |
| LEGUMES | Outside rear of greenhouse, sticks to support the French beans, maybe (7) |
| ENABLES | Allows the French beans to be cooked outside (7) |
| NODDLES | Nearly drop off and finally land on the French beans |
| ANCHOVY | Salty fish used to flavour pissaladiere with thyme and black olives (7) |
| THEPITS | Nothing's worse for starters than hard-boiled eggs plonked in tartare sauce |
| TARTARE | --- sauce is composed of mayonnaise mixed with hard-boiled egg yolks, chopped herbs, capers and gherkins (7) |
| CYNICAL | Hard-boiled egg's first dropped in clean, icy liquid |
| YINYANG | A dwarf French bean with black/white seeds and two contrasting Chinese philosophical concepts (3,4) |
| DEVILED | like filled, hard-boiled egg |
| BISTROS | Places serving salades et sandwiches |
| SALADENICOISE | Cold French dish traditionally made with tomatoes, hard-boiled eggs, anchovies etc. dressed with oil or vinaigrette (6,7) |
| NICOISESALADS | They usually include olives, anchovies and hard-boiled eggs |
