The Salad Niçoise is a classic dish from Nice, France that features loads of veggies and is filling but not heavy. Filled with sparkling flavor, I tend to use whatever is in my pantry and modify it, but the standard recipe can be followed. I like this one from Jillian Rae Cooks:
INGREDIENTS FOR THE SALAD
DIRECTIONS Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork tender (approximately 8-10 minutes). Drain and place in a bowl. Dress the potatoes while still hot with olive oil and salt and pepper and then let cool. At the same time bring a smaller pot of salted water to a boil. Fill a medium sized bowl with water and ice and set aside. Blanch the green beans for 2 minutes or until bright green, drain and transfer the beans to the ice-cold water to stop them from over cooking. Drain, pat dry, and set aside. Whisk together all ingredients for the dressing and place in the refrigerator until ready to use. To assemble the salad, arrange all ingredients “for the salad” separately on a large platter. Shake the dressing well and pour evenly over top and garnish with salt and pepper.
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