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Nicoise
Salad
The
French "Salade Nicoise".
Originating in the city of Niçe,
this Great Nicoise Salad combines all the flavours of the Mediterranean
South of France. You've got: Olives,Tuna, Anchovies, Capers and
fabulous Dressing.
Along with plump Tomatoes and Basil - that wonderful combination. Add a
few tender green beans and there you have it.
Every bar and restaurant has their own version - some swear by
potatoes, others add Artichokes. Some leave out the Tuna or use fresh
Tuna, others ditch the Anchovies and use Broad beans instead of Green.
We'll keep well out of the arguements and just present the recipe that
we have developed and hope you
like it.
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Alons-Y!
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Ingredients
for a main course for two.
- 2 Fresh Eggs.
- 1 Large beef
Tomato cut into thick wedges and 8
Cherry Tomatoes.
- Half a dozen Black Olives.
- 8 Anchovies.
- 1 Small Kos
Lettuce.
- 4 ozs. Tinned
Tuna 100g.
- 1 Heaped
Teaspoon of Capers.
- 8 ozs. of fine
Green Beans
- A handful of
Fresh Basil Leaves.
- Some Great Salad
Dressing.
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Method
- Drain the Anchovies and run some cold water
through
them to get rid of some of the salt.
You can use them as they are but we find all that salt overpowering.
- Now - boil the eggs for 6 minutes and then cool
them
in cold water and shell and half them lengthways.
- Cook the green beans and refresh with cold
water -
drain and keep to one side.
- Tear the lettuce up in your hands and place in
the
bottom of your salad bowl.
- Place the green beans on top and arange the cut
tomatoes around the outside.
- Now - artistically place the eggs - with an
anchovy
across each one, the rest of the anchovies, the tuna, the capers, the
cherry tomatoes,and the Basil leaves on the top.
- Drizzle with a good Vinaigrette
and serve immediatly.
C'est
si Bon!!
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