Salade Nicoise Recipe
This classic Salade Niçoise is updated using purple potatoes and fresh asparagus. You can either use canned albacore or seared fresh ahi. Sometimes I use Haricot Verts, but love the freshness and texture of Spring asparagus. You can use either oil canned anchovies or the wonderful salt cured ones from Italy or Spain. I use my own home cured olives although of course the Niçoise olives of Provence are traditional.
Remember you eat first with your eyes-so paint a colourful palette for the palate.
Summary
Preparation Time20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
Ingredients
Salade:
4 small purple potatoes, cooked, then quartered
1/4 cup chopped flat-leaf parsley
handful of pitted olives
1/4 large red sweet onion onion, thinly sliced
1 (6-ounce) can white albacore tuna, drained or seared fresh ahi (8 oz steak)
1/3 pound young green beans, blanched
about 2 hanfulks baby greens per plate
2 hard cooked eggs, peeled and quartered
2 ripe heirloom type tomatoes, cut into large chunks
2 tablespoon capers
10-14 anchovy fillets
Lemon Vinaigrette:
3 tablespoons EVOO
1 tablespoon fresh lemon juice
1 garlic clove, minced or a few sprays of roasted garlic essense
Sea Salt and freshly ground 5-colour peppercorns to taste
Garnish: Chiffonade of fresh basil
Directions
Directions:
In small bowl, whisk together ingredients for lemon vinaigrette, salt and pepper to taste. Set aside.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna, green beans and 3 tablespoons lemon vinaigrette. Refrigerate for 2 to 4 hours.
Arrange bed of lettuce on plates. Spoon chilled vegetable mixture evenly over lettuce and top decoratively with eggs, tomatoes, capers and anchovies. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
Makes 4 servings.
In small bowl, whisk together ingredients for lemon vinaigrette, salt and pepper to taste. Set aside.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna, green beans and 3 tablespoons lemon vinaigrette. Refrigerate for 2 to 4 hours.
Arrange bed of lettuce on plates. Spoon chilled vegetable mixture evenly over lettuce and top decoratively with eggs, tomatoes, capers and anchovies. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
Makes 4 servings.
Comments
Comments: 2 |
Add a Comment
shantihhh says :
What are your favourite blue or purple potatoes?
Shanti/Mary-Anne
Posted on: 5 January 2009 - 5:34pm
Ganesh Dutta says :
healthy recipe!
salad always known as a life saver because its fiberous nature!
Posted on: 1 August 2007 - 11:53am
