Sunday, December 2, 2007

Salad Nicoise

Pronounced neess-waz, this salad is a favorite on the French Riviera. It's name literally means salad from Nice, the famous Cote d'Azure resort city.
  • salad greens such as mescalin mix, Boston lettuce or baby spinach
  • 1 medium boiled potato, peeled and coarsely chopped
  • 1/2cup of green beans
  • 2 small cucumbers
  • 2 tomatoes
  • 2 tbsp of pitted black olives
  • 2 boiled eggs, peeled and thinly sliced
  • thinly sliced red onion
  • 8 oz of leftover grilled swordfish or salmon ( can substitute 1 can of tuna, drained)

  1. Chop the green beans into 2 in long pieces and blanch by placing them in boiling water for about 30 seconds. 

  2. Remove immediately and drop them in cold water. 

  3. Remove from the water and add vinagrette.  Set aside.

  4. In a small mixing bowl, mix potato with vinaigrette dressingand set aside.

  5. In a separate bowl, using a fork, flake the salmon or swordfish. Add vinaigrette dressing and mix. Set aside. (If using tuna, mix it with vinaigrette and set aside)

  6. Place salad greens in a nice salad bowl.

  7. Slice cucumbers diagonally and add to the salad.

  8. Add olives and red onions.

  9. Place the tomatoes that have been quartered along the edges.

  10. Line the thinly sliced eggs along the bowl.

  11. In the center of the bowl, add the dressed potatoes and on top of that add the dressed fish.
Additional dressing may be added to the salad. Salt and pepper the salad to taste. Serve 4.
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