Salad Nicoise Recipe
Ingredients
| 1 garlic clove, peeled and bruised | ||
| Lettuce | 1 | |
| 125 g / 4 oz celery hearts, thinly sliced | ||
| 125 g / 4 oz cucumber, peeled and thinly sliced | ||
| 250 g / 8 oz small French beans, topped and tailed | ||
| 250 g / 8 oz canned artichoke hearts, thinly sliced | ||
| 500 g / 1 lb tomatoes, skinned, deseeded and quartered | ||
| Green pepper | 1 Large, deseeded | |
| Onion | 1 , sliced | |
| Hard-boiled eggs | 4 , hardboiled | |
| 50 g / 2 oz black olives | ||
| 8 canned anchovy fillets, drained | ||
| 1 x 250 g / 8 oz can tuna in oil, drained | ||
| Olive oil | 7 Tablespoon (For the dressing:) | |
| Basil leaves | 4 , finely chopped (For the dressing:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Inside a large salad bowl, apply the bruised garlic clove, line with the lettuce leaves and place the coarsely chopped lettuce leaves at the bottom.
2) In a mixing bowl, mix the celery, cucumber, French beans and artichoke hearts together. Then spoon the mixture into the salad bowl, over the bed of lettuce leaves.
3) Nicely place the onion, tomatoes, pepper, eggs, anchovies and black olives over the vegetables mixture.
4) Also cut and place the tuna pieces into the bowl.
5) Blend the olive oil, chopped basil, salt and pepper to taste together, then drizzle this dressing over the salad.
SERVING
6) Spoon into individual serving plates and serve immediately.
1) Inside a large salad bowl, apply the bruised garlic clove, line with the lettuce leaves and place the coarsely chopped lettuce leaves at the bottom.
2) In a mixing bowl, mix the celery, cucumber, French beans and artichoke hearts together. Then spoon the mixture into the salad bowl, over the bed of lettuce leaves.
3) Nicely place the onion, tomatoes, pepper, eggs, anchovies and black olives over the vegetables mixture.
4) Also cut and place the tuna pieces into the bowl.
5) Blend the olive oil, chopped basil, salt and pepper to taste together, then drizzle this dressing over the salad.
SERVING
6) Spoon into individual serving plates and serve immediately.
Chef
