Well, the Holiday Season is approaching
very quickly and in our December newsletter I will present you
with complete Christmas Dinner.
I would like to share with you my absolutely favourite salad for this time of
the year, the famous Salade Nicoise. This is one of the classic
composed salads. There has been much pontificating about the most authentic ingredients,
but I think you can really use whatever you like from the basic list.
Nicoise always seems to include tuna or anchovies or both; lettuce or tomatoes
or both; boiled eggs or boiled potatoes; green beans and olives is a must. They
used to be arranged artistically in concentric circles, but these days, more
modern abstract forms in single servings seems to be in fashion as long as you
serve it on a large, cold plate. You can make this salad for a perfect lunch
with crisp garlic bread and a glass of good red wine.
Cut all vegetables in 1⁄2 " cubes, section the hard boiled eggs.
Do only toss to a minimum, salt & pepper before adding the vinaigrette.
You need for 4 people:
4 eggs, 1 cup cooked green beans, 6 baby artichokes, 2 small red onions, sliced,
1⁄2 cucumber-washed, de-seeded & cut in 1⁄2 " cubes, 2 ripe
tomatoes, 1 yellow bell pepper, 1 head of romaine lettuce, 12 black Spanish olives,
good quality white tuna, - 2 small cans, 3 tbsp. pickled capers.
Vinaigrette:
1/2 cup extra virgin olive oil, 2 tbsp. of cider or wine vinegar, 2 tsp. Of Dijon
mustard, 2 clove of garlic-crushed, and of course sea salt & freshly ground
pepper.
Bon Appetite, yours,
Chef Georg.
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