SALAD NICOISE
1 lb. New potatoes
2 Eggs
4 oz. French beans
6 Tomatoes
1 can Anchovies
1 Crisp head of lettuce
3 Tbl. Olive oil
3 tsp. Wine vinegar
1/2 tsp. French mustard
Pinch Salt
Pinch Pepper
14 oz. can Tuna
2 oz. Pitted black olives
Egg piercer
Vinegar and salt for eggs
Jar with cover for dressing preparation
Scrub the potatoes. Cook them in boiling water for 15 minutes until tender. Drain them and let them cool.
Pierce the eggs. Add vinegar and salt (generous amounts) to egg cooking water. Boil the eggs for 10 minutes. Rinse and put them in a bowl of cold water (keep slowly running water running into the bowl) to let them cool. Tap them and peel off the shells under cold running water.
Trim the ends off the beans. Cook them in boiling water for 5 minutes. Rinse them with cold water.
Cut the tomatoes into quarters. Slice the potatoes. Drain the anchovies and cut them in half lengthwise.
Wash the lettuce leaves in cold water. Pat them dry and arrange them in the bottom of a large salad bowl.
Put the potatoes on top of the lettuce. Drain the tuna and put it on top. Add the bans, tomatoes and anchovies.
For the dressing, put the olive oil, vinegar, mustard, salt and pepper into a jar. Screw on the lid and shake really well.
Drizzle on the dressing. Slice the hard-boiled eggs and put them into the bowl, along with the olives.
This salad can be served in a roll or piece of bread.
This delicious tuna salad which was first made in Nice in the South of France, so its name means “salad from Nice”. It includes local ingredients, such as tomatoes, anchovies and juice black olives. Serve this salad with fresh French bread. It can be served on a plate or as a sandwich.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
