Salad Nicoise
Or
as the French would write it "salade niçoise". The
cedila under the "c" makes it a soft "c"
(like the first "c" in circus). Nice, as you know,
is that famous ritzy vacation spot on the Cote d'Azur on the
Southern French Riviera.
In the summer heat you can sit
in one of many beach front restaurant, relax and turn a salad
nicoise into an enjoyable light meal.
Without wanting to distort
"la salade niçoise" you can really add the
ingredients you enjoy and/or remove certain items that might
be less tasty to your palate (anchovies). It's up to you, bon
appetit.
Ingredients
- 1 lb (450 g) small new
potatoes
- 1 lb green beans (French if
you can)
- 2-3 tomatoes cut into wedges
- mixture of a few salad
leaves
- 4-5 spring onions
- hard boiled eggs, 1 per
person, in quarters
- tin of chunks of tuna
- 4-5 anchovies
Vinaigrette: (some prefer this
served on the side)
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic, smashed with
salt until paste
- Pepper to taste
- 9 tablespoons extra virgin olive
oil
Directions
Prepare the the potatoes in
their skins and the beans by boiling them.
Cut the potatoes into
mouth-size chunks. Mix in the spring onions and beans.
Decoratively, lay out on a
salad base. Place the tuna on the top in the center of the
salad topped with the anchovies with the tomato and eggs as
the outer coating. The colorful presentation is a good part
of the pleasure.
Whisk the vinaigrette and
pour over the salad.
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