Salad Nicoise is better defined in recipe books than in kitchens and restaurants. Its a flexible combination of lettuce, boiled eggs, tomatoes, beans and potatoes together with typical French ingredients. Take a pragmatic approach to preparation, if you're doing a post match lunch for rugby players, increase the potato content, but if you're attempting to recapture memories of romance in the Carmargue go and buy some decent olives and anchovies.
Ingredients (serves 4)
4 Hard boiled eggs
4 Tomatoes
1 lb small potatoes
8 oz (200 gm) green beans
1 Lettuce (or bag of salad leaves)
1 50 gm tin of Anchovies in Olive Oil
10 - 20 Black Olives
1 200 gm tin of tuna chunks in oil
2 saucepans and a large serving bowl.
Method
Start by bringing two pans of water to the boil. Place the potatoes in one and the beans in the other. After about 15 minutes, add the eggs to pan in which the potatoes are boiling. Let the eggs boil for about 5 minutes, the gently drain the eggs and potatoes in a colander and place under a cold tap for a couple of minutes to cool off. When the beans are soft, typically after 15 - 20 minutes remove from the stove and drain.
When the eggs are cool shell then and cut in half, quarter the tomatoes, depending on their size, do the same with the potatoes.
Break the lettuce into the bowl, add the beans, tuna fish and potatoes then shake together. On top of this, arrange the tomatoes and eggs in tasteful circles and garnish with the olives and anchovies.
Serve with 100 ml of oil and vinegar dressing in which some crushed garlic has been added.
Comment
The way you arrange the ingredients will reveal much about your personality.
Page Created: 21st April 2001