Salade Nicoise #3 recipe
information
A classic French salad combining tuna fish and anchovies with crisp lettuce, celery and peppers, Salade Nicoise has an attractive garnish of black olives and hard-boiled eggs.
ingredients
1 crisp Cos lettuce, leaves separated and washed
4 celery stalks, scrubbed and chopped
4 tomatoes, skinned, seeded and chopped
1 green pepper, cored, seeded, and chopped
200 g. (7 oz) can tuna fish, drained and flaked
50 g (2 oz). can anchovies in oil, drained, soaked in milk for 30 minutes and rinsed
2 hard-boiled eggs, quartered
50 g (2 oz) black olives, stoned
150 ml (1/4 pint) French dressing
4 celery stalks, scrubbed and chopped
4 tomatoes, skinned, seeded and chopped
1 green pepper, cored, seeded, and chopped
200 g. (7 oz) can tuna fish, drained and flaked
50 g (2 oz). can anchovies in oil, drained, soaked in milk for 30 minutes and rinsed
2 hard-boiled eggs, quartered
50 g (2 oz) black olives, stoned
150 ml (1/4 pint) French dressing
method
1. Arrange the lettuce leaves to cover the bottom and sides of a large salad bowl.
2. Put the celery, tomatoes and pepper on top of the lettuce in the bottom of the bowl, then add the tuna and anchovies.
3. Garnish the salad with the egg quarters and olives. Sprinkle French dressing over the salad just before serving.
2. Put the celery, tomatoes and pepper on top of the lettuce in the bottom of the bowl, then add the tuna and anchovies.
3. Garnish the salad with the egg quarters and olives. Sprinkle French dressing over the salad just before serving.
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