Salade Niçoise with Lamb's LettuceTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:187.1 kcal
Proteins:5.7 g
Fats:15.8 g
Carbohydrate:6.4 g
Fibers:1.8 g
Sugar:1.5 g
Cholesterol:43.6 mg
Sodium:46.9 mg
Calcium:29.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients for each serving
50
g
mache (lamb's lettuce)
10
g
green pepper
10
g
red pepper
30
g
tomato
10
g
green beans
6
g
black olives
30
g
potato
30
g
cucumber
10
g
artichoke
10
g
radish
1
basil leaves
1/2
egg
30
g
fresh tuna
50
ml
olive oil
10
ml
sherry vinegar
5
g
anchovy
salt and pepper
METHOD
- Boil the egg for 9 minutes until hard-cooked.
- Wash all the vegetables. Cook the potatoes in their skins and cook the green beans in boiling salted water.
- Julienne the peppers and thinly slice the radish, cucumber and peeled potatoes. Quarter the tomatoes. Combine the olive oil, sherry vinegar, salt and pepper to make the vinaigrette.
- Dress all the vegetables and the lamb's lettuce with the vinaigrette.
- Place the lamb's lettuce in the center of the plate then attractively arrange all the ingredients (vegetable by vegetable) around.
- Finish with the strips of thinly sliced raw tuna, anchovies, black olives, basil and hard-cooked egg.
..........
Collaboration: Canetti Conseil. Photo: Philippe Asset.
CHEF'S NOTES
A recipe from Stéphane Thoreton.
Good to know :
Lamb's lettuce prefers neutral, mild and not overly assertive oils such as corn, sunflower, soy, canola or grapeseed oil.
For a successful dressing, combine these oils with flavorful and acidic vinegars such as cider, white wine or balsamic vinegar - or even more full-bodied aggressive vinegars such as red wine vinegar flavored with raspberry or shallot, or sherry vinegar.
