Monday, 17 March 2014

Salad Nicoise - a recipe

The sun is out, I have just come back from holiday and I wanted a meal that made me think of warm summers out in the garden. Since it is too chilly for a BBQ, I plumped for Salad Nicoise.

I've done a photo recipe but really it was quite simple. Boil eggs for 6 minutes, plunge into cold water and peel the shells. Use a peeler to ribbon carrot, and chop up anything else you want to go in, including a some cold new potatoes. You could use French beans but I didn't have any to hand.Normally, in a salad like this there would be anchovies but I don't like them. I took the time to de-seed the cherry tomatoes, too.

I put it all in my mixing bowl with salad leaves, a tin of tuna and a very generous helping of Lucy's French Bliss dressing and, as my grandmother taught me, I stuck my hands in and mixed it about. I can't recommend this dressing enough, as it has a delicious balance of oil, mustard and pepper flavour that pulls the whole dish together. You need to be generous with it though. Carefully slice your eggs in half and place on top. Enjoy!









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