Salade nicoise recipe
information
Preparation time: 20 minutes,
Calories: 165 per portion,
Every cook along the Provencal coast has his or her own family recipe for Salade Nicoise. The locally caught tuna and anchovies are invariably included with the glossy black olives which grow in abundance.
ingredients
1/3 crisp lettuce
3 eggs, hard-boiled
400 g (14 oz) can artichoke hearts
200 g (7 oz) can tuna fish in brine, drained
50 g (2 oz) can anchovy fillets, drained
250 g (9 oz) tomatoes, peeled and quartered
150 g (5 oz) French beans, cooked
8 - 10 black olives, stoned
1 - 2 teaspoons capers
1 tablespoon chopped parsley
4 tablespoons light French dressing (see below)
3 eggs, hard-boiled
400 g (14 oz) can artichoke hearts
200 g (7 oz) can tuna fish in brine, drained
50 g (2 oz) can anchovy fillets, drained
250 g (9 oz) tomatoes, peeled and quartered
150 g (5 oz) French beans, cooked
8 - 10 black olives, stoned
1 - 2 teaspoons capers
1 tablespoon chopped parsley
4 tablespoons light French dressing (see below)
method
1. Line a serving bowl with the lettuce.
2. Cut the eggs into quarters. Drain the artichoke hearts, tuna and anchovy fillets and arrange in the prepared bowl, together with the remaining salad ingredients.
3. Put the dressing ingredients in a screw-topped jar and shake well. Pour over the salad, toss well and serve immediately.
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
2. Cut the eggs into quarters. Drain the artichoke hearts, tuna and anchovy fillets and arrange in the prepared bowl, together with the remaining salad ingredients.
3. Put the dressing ingredients in a screw-topped jar and shake well. Pour over the salad, toss well and serve immediately.
For the light french dressing
3 tablespoons olive oil2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
