Margi Cintrano
Washing Up
The Niçoise Salad which originated on the Mediterranean Coast of Nice, in southern France, is a popular salad throughout the Mediterranean and across the seven seas ... I have been preparing it for years for lunch, as it is one of my faves ... Have a lovely Monday evening ...
NIÇOISE SALAD
200 ml. Evoo
1 bay leaf
4 fresh thyme swigs
400g Cuca Brand Jarred Ventresca Tuna in Extra Virgin Olive Oil
240 grams fresh Green Beans ( French style ): blanched to tender
1 green bell pepper julienne
white wine vinegar
1 spinach or rocket
1 escarola or Romaine
4 tomatoes red and ripe or Cherry Tomatoes
4 hard boiled eggs
anchovies
black kalamata olives
2 red onions sliced thinly
1. Rinse all fresh vegetables and pat dry
2. Place all the vegetables sliced finely in bowl
3. Salt and freshly black pepper the salad and toss the two types of lettuces chosen
4. drain the tuna, pat dry and place carefully with hard boiled eggs
5.garnish with the anchovies and the Kalamata
I serve with crusty warm bread and sip a Prosecco.
Kind Regards.
Margaux Cintrano.
NIÇOISE SALAD
200 ml. Evoo
1 bay leaf
4 fresh thyme swigs
400g Cuca Brand Jarred Ventresca Tuna in Extra Virgin Olive Oil
240 grams fresh Green Beans ( French style ): blanched to tender
1 green bell pepper julienne
white wine vinegar
1 spinach or rocket
1 escarola or Romaine
4 tomatoes red and ripe or Cherry Tomatoes
4 hard boiled eggs
anchovies
black kalamata olives
2 red onions sliced thinly
1. Rinse all fresh vegetables and pat dry
2. Place all the vegetables sliced finely in bowl
3. Salt and freshly black pepper the salad and toss the two types of lettuces chosen
4. drain the tuna, pat dry and place carefully with hard boiled eggs
5.garnish with the anchovies and the Kalamata
I serve with crusty warm bread and sip a Prosecco.
Kind Regards.
Margaux Cintrano.