Salade Niçoise

Name: Salade Niçoise
Yield: 4 servings
Cuisine: British
Ingredients: Salad:; 2 tins tuna, in oil or spring water; 12 small new potatoes, cooked with skin on and quartered lengthways; 4 vine tomatoes, chopped; 120 g French beans, topped and cooked al dente; 1 Romaine lettuce; 2 red peppers, roasted and seeded; 1/2 cucumber, sliced into half circles; 1/2 red onion finely sliced into half rings; 2 free range/organic eggs, boiled and quartered lengthways; 8 anchovy fillets, cut in half lengthways; 20 black olives, pitted; French dressing/vinaigrette:; 120 ml olive oil; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1 shallot, finely minced; 1 small garlic clove, finely minced; Sea salt

teapot @cook_19330548

#cookingwithnawamin #oxfordstudents

teapot @cook_19330548

#cookingwithnawamin #oxfordstudents

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Ingredients

4 servings

Salad:
2 tinstuna, in oil or spring water
12small new potatoes, cooked with skin on and quartered lengthways
4vine tomatoes, chopped
120 gFrench beans, topped and cooked al dente
1Romaine lettuce
2red peppers, roasted and seeded
1/2cucumber, sliced into half circles
1/2red onion finely sliced into half rings
2free range/organic eggs, boiled and quartered lengthways
8anchovy fillets, cut in half lengthways
20black olives, pitted
French dressing/vinaigrette:
120 mlolive oil
1 tablespoonDijon mustard
1 tablespoonwhite wine vinegar
1shallot, finely minced
1small garlic clove, finely minced
Sea salt

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Steps

1

Dressing: whisk together all the ingredients and season to taste
2

Salad: Using your hands, tear up the washed and dried romaine lettuce leaves and lay over 4 dishes/dinner plates
3

Arrange the tuna, tomatoes, cucumber, red onion, green beans, potatoes, boiled egg quarters, olives and anchovy strips, equally over the 4 plates
4

Drizzle over the French dressing and finish with freshly ground black pepper, to taste

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Cooksnaps

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teapot @cook_19330548

on November 14, 2019 18:49

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