Salade Niçoise
quoted from Bonjour le France
Or as the French would write it "salade niçoise". The cedila under the "c" makes it a soft "c" (like the first "c" in circus). Nice, as you know, is that famous ritzy vacation spot on the Cote d'Azur on the Southern French Riviera.
In the summer heat you can sit in one of many beach front restaurant, relax and turn a salad nicoise into an enjoyable light meal.
Without wanting to distort "la salade niçoise" you can really add the ingredients you enjoy and/or remove certain items that might be less tasty to your palate (anchovies). It's up to you, bon appetit.
Ingredients
1 lb (450 g) small new potatoes
1 lb green beans (French if you can)
2-3 tomatoes cut into wedges
mixture of a few salad leaves
4-5 spring onions
hard boiled eggs, 1 per person, in quarters
tin of chunks of tuna
4-5 anchovies
Vinaigrette: (some prefer this served on the side)
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
Pepper to taste
9 tablespoons extra virgin olive oil
Directions
Prepare the the potatoes in their skins and the beans by boiling them.
Cut the potatoes into mouth-size chunks. Mix in the spring onions and beans.
Decoratively, lay out on a salad base. Place the tuna on the top in the center of the salad topped with the anchovies with the tomato and eggs as the outer coating. The colorful presentation is a good part of the pleasure.
Whisk the vinaigrette and pour over the salad.
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