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Ref: 336
Heading: Salads
Cuisine: French
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Little gem lettuce washed & dried
   4 Eggs free range hard boiled
   150 g  French beans trimmed
   6 Tomatoes de-skinned then cut into quarters
   120 g  Artichoke hearts from a jar of olive oil drained & chopped
   16 g  Black olive pitted & cut in half
   15 g  Fresh flat-leaf parsley chopped
   50 ml  Extra virgin olive oil
   1 tbsp  Red wine vinegar
   1 tsp  Dijon mustard
   1 Garlic clove finely grated
   2 tsp  Water
   1/2 tsp  Salt
   1/2 tsp  Black pepper freshly ground


  Step 1
Cook eggs from cold for 10 mins when boiling, the quench in cold water & peel of shell, set aside to cool then cut in half.
  Step 2
Cook French beans in salted water for no more than 2 mins, drain & set aside to cool.
  Step 3
To remove the tomato skins, cut the base (not stalk end) with a cross using a sharp knife, place in a bowl & pour boiling water from the kettle over & cover for 20 seconds, then quench tom in cold water, if you place a knife under the skin on the cut end then peel back skin. once all done cut in quarters & set aside.
  Step 4
In a serving bowl place lettuce, French beans, tomato quarters, artichoke, olives & parsley & toss together.
  Step 5
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, before dressing the salad with place halves on top.

Suggestion & Tips

Excellent with crusty bread or French fries.
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