Simple Salad Nicoise
This is a very simple but tasty recipe that I tend to make too much of. Handily it transfers into a great packed lunch! The picture doesn't do it justice; it really is good.
I was inspired to make it after watching Simon Hopkinson on his TV show but then I only really referred to his recipe to check the dressing ingredients (http://www.bbc.co.uk/food/recipes/salade_nicoise_77851). My version is not very traditional and I normally add in additional green veg that needs using up!
Ingredients to cook:
Baby Charlotte potatoes (lovely rich, yellow colour), quartered and boiled for 10ish minutes
1 pack skinny Asparagus, snapped and steamed in the microwave for 2.5 minutes with mangetout
1/2 pack Mangetout (steamed - see above)
3 eggs. Placed in cold water, bring to boil, leave for 4 minutes, then cool and peel
Raw ingredients:
Black olives, sliced. As many as you like!
2 tins of tuna (in brine or spring water), drained
2 Baby Gem lettuce, torn into pieces
Dressing:
100ml Rapeseed oil (if you have it) or just normal extra virgin
1 tbsp of white wine vinegar
Salt n pepper
1 tsp Garlic puree
Once all your cooked ingredients are ready, leave them to cool for a bit and then place in a large bowl (apart from the eggs) with the raw ingredients and combine.
For the dressing it really is down to your own taste. The oil is the base so start there and then add a little vinegar at a time. The same goes for the garlic. Whisk it up and then pour over the salad. Pop the eggs on top and quarter in the salad. Enjoy.
I was inspired to make it after watching Simon Hopkinson on his TV show but then I only really referred to his recipe to check the dressing ingredients (http://www.bbc.co.uk/food/recipes/salade_nicoise_77851). My version is not very traditional and I normally add in additional green veg that needs using up!
Ingredients to cook:
Baby Charlotte potatoes (lovely rich, yellow colour), quartered and boiled for 10ish minutes
1 pack skinny Asparagus, snapped and steamed in the microwave for 2.5 minutes with mangetout
1/2 pack Mangetout (steamed - see above)
3 eggs. Placed in cold water, bring to boil, leave for 4 minutes, then cool and peel
Raw ingredients:
Black olives, sliced. As many as you like!
2 tins of tuna (in brine or spring water), drained
2 Baby Gem lettuce, torn into pieces
Dressing:
100ml Rapeseed oil (if you have it) or just normal extra virgin
1 tbsp of white wine vinegar
Salt n pepper
1 tsp Garlic puree
Once all your cooked ingredients are ready, leave them to cool for a bit and then place in a large bowl (apart from the eggs) with the raw ingredients and combine.
For the dressing it really is down to your own taste. The oil is the base so start there and then add a little vinegar at a time. The same goes for the garlic. Whisk it up and then pour over the salad. Pop the eggs on top and quarter in the salad. Enjoy.
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