A French clas­sic for a ter­race lunch

Financial Mirror (Cyprus) - - FRONT PAGE -

Some­times when a plate is put in front of me, I am filled with ad­mi­ra­tion. Not at the aroma, or the quan­tity, but at the artis­tic lay­out of the var­i­ous in­gre­di­ents – and I feel dis­ap­pointed. Too much artistry in pre­sen­ta­tion can di­min­ish the ap­petis­ing na­ture of the food. One dish that usu­ally I spend a bit of time over set­ting out all the bits and pieces to cre­ate a sym­met­ri­cal de­sign is “Salade Niçoise”. Not the other day, though…

Some friends popped in sort of mid-day­ish, and were still chat­ting away hap­pily at just be­fore one o’clock. An invitation to a bite was ac­cepted. It was rain­ing out­side so a walk to a nearby hostelry was un­de­sir­able, so I looked in the fridge and the cup­board and saw I had all the nec­es­saries for a clas­sic Niçoise. But, not the time for posh pre­sen­ta­tion. I more or less threw it to­gether and I thought it looked nice enough for a photo. So here it is… and as I haven’t run this recipe on my page for quite a few years here that is as well. Bring on the Chardonnay with it!

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