Side Pannel
Salad Nicoise (Simply Fish)
Ingredients List
- 60 g Baby spinach; (2oz)
- 1 Handful cooked french beans
- 8 Cooked new potatoes
- 3 Tomatoes
- 3 Hard boiled eggs
- 10 Black olives
- 2 225 g; (8oz) thick pieces
- ; of tuna
- 1 sm Basil plant
Directions
DRESSING
2 Egg yolks
100 ml Olive oil; (3 1/2fl oz)
1 ts Dijon mustard
40 g Fresh Parmesan cheese; (1
-1/2oz)
2 Tinned anchovy fillets
1 tb White wine vinegar
1 Clove garlic
Seasoning
Firstly, take the cheese and using a peeler, peel about 6 shavings from the
cheese and grate the rest.
Place the grated cheese in a small blender with the egg yolks, vinegar,
mustard and clove of garlic and blend to a paste. While mixing pour the
olive oil slowly in to the blender until a thick dressing is achieved.
Season and leave to one side.
Rip the spinach leaves roughly in a large bowl and add the olives. Peel the
eggs and cut into 4 and add to the bowl. Cut the potatoes into wedges and
place in the bowl with the beans. Chop the tomatoes into 6 and add with
some fresh seasoning to the salad.
Mix the dressing in the salad and season well and place onto 2 plates,
granish with the remaining cheese, the seared tuna steaks and sprigs of
fresh basil. Drizzle with olive oil.
2 Egg yolks
100 ml Olive oil; (3 1/2fl oz)
1 ts Dijon mustard
40 g Fresh Parmesan cheese; (1
-1/2oz)
2 Tinned anchovy fillets
1 tb White wine vinegar
1 Clove garlic
Seasoning
Firstly, take the cheese and using a peeler, peel about 6 shavings from the
cheese and grate the rest.
Place the grated cheese in a small blender with the egg yolks, vinegar,
mustard and clove of garlic and blend to a paste. While mixing pour the
olive oil slowly in to the blender until a thick dressing is achieved.
Season and leave to one side.
Rip the spinach leaves roughly in a large bowl and add the olives. Peel the
eggs and cut into 4 and add to the bowl. Cut the potatoes into wedges and
place in the bowl with the beans. Chop the tomatoes into 6 and add with
some fresh seasoning to the salad.
Mix the dressing in the salad and season well and place onto 2 plates,
granish with the remaining cheese, the seared tuna steaks and sprigs of
fresh basil. Drizzle with olive oil.
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