The 15th Nice Salad
Inspired by the famous Salade Nicoise from Nice. Originally a recipe created by fishermen from the south of France, the traditional recipe is only made with fresh tomatoes, fresh basilic, boiled eggs, anchovies and maybe if they were lucky with their catch, a little bit of Tuna.
I have my own salad from Nowhere to offer :
For 4-6 gourmets
Ingredients
For the dressing :
2/3 of extra virgin olive oil for 1/3 of red wine vinegar, salt and pepper
For the salad :
A hand full of strings beans, blanched.
4 hard-boiled eggs, quartered lengthwise.
1 small can of corn.
A mix of green and red salad, washed.
6 salt-packet anchovies, rinsed and drained.
1 medium can of quality Nature Tuna, drained (I don’t use the oil one as the dressing contain enough olive oil).
5 medium mushrooms finely sliced.
½ cup black olives.
1 small white onion, finely sliced.
3 small potatoes, boiled until tender and sliced.
50g to100 g of Jarlsberg or Gruyere cut in small cubes.
Method
This salad is a complete meal by itself !
I generally don’t drizzle the dressing over the salad but serve the dressing in a small bowl and let people drizzle the dressing over the ingredients
in their plate, because they can drizzle it to taste and if the entire bowl of salad is not eaten the first time, you can keep the rest in the fridge. The salad will stay fresh and ready to be served again the day after. (Once you add the dressing, it cooks the all salad which become a bit sad, floppy and brown)
Inspired by the famous Salade Nicoise from Nice. Originally a recipe created by fishermen from the south of France, the traditional recipe is only made with fresh tomatoes, fresh basilic, boiled eggs, anchovies and maybe if they were lucky with their catch, a little bit of Tuna.
I have my own salad from Nowhere to offer :
For 4-6 gourmets
Ingredients
For the dressing :
2/3 of extra virgin olive oil for 1/3 of red wine vinegar, salt and pepper
For the salad :
A hand full of strings beans, blanched.
4 hard-boiled eggs, quartered lengthwise.
1 small can of corn.
A mix of green and red salad, washed.
6 salt-packet anchovies, rinsed and drained.
1 medium can of quality Nature Tuna, drained (I don’t use the oil one as the dressing contain enough olive oil).
5 medium mushrooms finely sliced.
½ cup black olives.
1 small white onion, finely sliced.
3 small potatoes, boiled until tender and sliced.
50g to100 g of Jarlsberg or Gruyere cut in small cubes.
Method
- Combine the dressing ingredients in a bowl and whisk well.
- Arrange each ingredient in a clear bowl, layer by layer (just for the beauty of it)
- Drizzle dressing over all ingredients or propose the dressing in a small bowl.
- Season with salt and pepper.
- Present the salad in layers and quickly toss before serving.
This salad is a complete meal by itself !
I generally don’t drizzle the dressing over the salad but serve the dressing in a small bowl and let people drizzle the dressing over the ingredients
in their plate, because they can drizzle it to taste and if the entire bowl of salad is not eaten the first time, you can keep the rest in the fridge. The salad will stay fresh and ready to be served again the day after. (Once you add the dressing, it cooks the all salad which become a bit sad, floppy and brown)
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