Thursday, April 16, 2009

Salade Niçoise

Here is a great and classic Provençale dish that originated in the city of Nice. It is full of antioxidants and Omega 3's...so enjoy!

3 Potatoes cooked (I prefer Youkon Gold or Red)
1/2 lb. Green Beans cooked
3 oz. Fresh grilled Tuna or 1 can tuna
2 Hard boiled Eggs
2 Tomatoes
1/2 Red Onion diced
1 can Anchovy Fillets
Black Olives
Capers
Vinaigrette Dressing made with Dijon Mustard and a few cloves of crushed Garlic
Lettuce as a base (optional)

If using Lettuce, place the leaves as a base on a platter.
Then assemble the salad ingredients row by row across the plate over the lettuce.
Vinaigrette is served on the side.

Everyone just serves themselves of the ingredients that they want and enjoys with bread and wine.

Another option is to toss all ingredients (including Vinaigrette, but not the lettuce) together in a bowl.
Serves 4-6

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