Monday, August 16, 2010

L'insalata Nizzarda (Niçoise salad)


Strong, bold ingredients, reflecting the taste of the sun. Niçoise salad is a provenzale originaria di Nizza made famous in America by Julia Child. There are a number of recipes for this great first dish or main entre salad.

I modified my recipe to reflect what I had in my kitchen...and our tastes. Fortunately my husband and I do not care for anchovy. This recipe makes four good sized salads that keep great in the refrigerator.



 L'insalata Nizzarda

Dressing
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dijon-style mustard
1/4 teaspoon salt
black pepper to taste
Whisk all ingredients until combined,

Salad
4 ounces fresh green beans
5 cups mixed salad greens
1 can chunk white tuna
4 tomato wedges, quartered
2 hard boild eggs, peeled & quartered
1/2 cup chopped fresh flat leaf parsley
3 green onions, cut into 1/2 inch slices
3/4 cup olives

Cook green beans in a small amount of boiling lightly salted water for about 5 minutes. Do not over cook! Drain and place in ice water until chilled; drain well.

Plating the Salad
Divide ingredients into 4's. Line plates with greens.  Arrange green beans, tuna, tomatoes, and eggs on the greens. top with parsley , green onions, and olives. Drizzle dressing over all.

"Toujours bon appétit!"

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