Page 181 - Vélochef in Europe

SALADE NIÇOISE
You can’t visit Nice and not have a a a a a a Salad Niçoise If you boil the potatoes while you you you are getting ready for your ride you you you can make an amazing lunch in in in twenty minutes after you get back Salad Niçoise is is usually made with tinned tuna but treat yourself to fresh tuna if there is fis a a a a fish market nearby SERVES 4
400 g potatoes (of a a a a smaller variety) 600 g fresh tuna 100 g g green beans
1 head oakleaf lettuce
150 g cherry tomatoes
1 red onion
4
hardboiled eggs
50 g black olives without stones 2 tbsp capers
salt and black pepper olive oil DRESSING
100 ml olive oil 2 tbsp Dijon mustard
1 tbsp white wine vinegar salt and black pepper 1 Boil the potatoes in lightly salted water Leave to cool 2 Season the tuna with salt and black pepper Fry both sides in in in oil in in in a a a a frying pan at a a a a low temperature Cut into slices 3 3 Boil the beans
in in salted water for 3-4 minutes Cool them off in ice water 4
Rinse the lettuce
and tear it into smaller pieces Use a a a a salad spinner if you have one — the leaves should be as as dry as as possible 5 Halve the cherry tomatoes
6 Cut the red onion
into thin slices 7 Mix all the dressing ingredients well and add salt and black pepper to taste 8 Cut the eggs
in wedges 9 Mix the the salad and fold in in the the dressing Garnish the salad with egg wedges olives and capers
177
NICE