Tuesday, 28 October 2014

salad nicoise recipe

salad nicoise recipe
Salad Nicoise 

Preparation time    : 30 minutes Total cooking time: 15 minutes
Serves : 4

Ingredients :
For the salad nicoise recipe we need :

3 eggs
2 vine-ripened tomatoes
175 g [6 oz] baby green beans, trimmed¸
1/2 cup [125 ml/4 fl oz] olive oil
2 tablespoons white wine vinegar
1 large clove garlic, halved
325 g [11 oz] iceberg lettuce heart, cut
into 8 wedges
1 small red pepper [capsicum], seeded
and sliced thinly
1 Lebanese cucumber, cut into thin 5 cm
[2 inch] lengths
1 stick celery, cut into thin 5 cm [2 inch]lengths
1/4 large red onion, thinly sliced
2 x 185 g [6 oz] cans tuna, drained,
broken into chunks
12 Kalamata olives
45 g [1 ½ oz] can anchovy fillets, drained
2 teaspoons baby capers
12 small fresh basil leaves.

Preparation :
1- Place the eggs in a saucepan of cold
water. Bring to the boil, then reduce the
heat and simmer for 10 minutes. Stir
during the first few minutes to centre the
yolks. Cool under cold water, then peel and
cut into quarters. Meanwhile, score a
cross in the base of each tomato and place
in a bowl of boiling water for 10 seconds.
Plunge into cold water and peel away from
the cross. Cut each tomato into eight.
2- Cook the beans in a saucepan of boiling
water for 2 minutes, rinse under cold
water, then drain.
3 -For the dressing, place the oil and
vinegar in a jar and shake to combine.
4 -Rub the garlic over the base and sides of
a platter. Arrange the lettuce over the
base. Layer the egg, tomato, beans, red
pepper, cucumber and celery over the
lettuce. Scatter the onion and tuna over
them, then the olives, anchovies, capers
and basil. Drizzle with dressing and serve.

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