I don’t like salad. There, I said it.
However, I have been learning to speak French, and have been exploring French cuisine – and there are quite a few things I will be exploring further, and even trying to cook!
In the warmer weather I don’t really feel like cooking too muuch, or eating much that is hot – so it was time to put my past predjudice behind me, and tackle this French classic.
Keep in mind this is not a traditional niçoise salad, by my take on it.
However, I have been learning to speak French, and have been exploring French cuisine – and there are quite a few things I will be exploring further, and even trying to cook!
In the warmer weather I don’t really feel like cooking too muuch, or eating much that is hot – so it was time to put my past predjudice behind me, and tackle this French classic.
Keep in mind this is not a traditional niçoise salad, by my take on it.
Salad
Dressing
How to?
Spread the cos lettuce out on two nice plates. Arrange other ingredients (except the croutons) on top. Place all the ingredients for the dressing in a jar, shake to combine.
Dress the salad just before serving, and sprinkle croutons over the top.
Serves 2
- 2 handfuls Cos Lettuce
- 5 small, sweet Tomatoes
- 2 Eggs, boiled and quatered
- 4 baby Coliban Potatoes, steamed and quatered
- 1 handful of Green Beans, steamed and cut into 3cm lengths
- A few very thin slices Spanish Onion
- 1 tin (125g) sliced Tuna (I used smoked flavour)
- Some nice croutons, to serve
Dressing
- Juice ½ lemon
- ¼ cup White Wine Vinegar
- 1 clove Garlic, crushed
- 1 tablespoon Macadamia Oil
- 1 tablespoon chopped fresh Parsley
- Salt and Pepper
How to?
Spread the cos lettuce out on two nice plates. Arrange other ingredients (except the croutons) on top. Place all the ingredients for the dressing in a jar, shake to combine.
Dress the salad just before serving, and sprinkle croutons over the top.
Serves 2