Tom­cooks

SALAD NIÇOISE

Irish Daily Mail - - Food and wine -

At the time of writ­ing this, in Lon­don, it’s 33ºC with no breeze and I’m crav­ing Jo­hann’s take on this clas­sic salad. For what it’s worth, Marco Pierre was im­pressed with the recipe.

FOR EACH PER­SON YOU WILL NEED:

6 YOUNG THIN FRENCH BEANS

11/2 SMALL RIPE TOMA­TOES QUAR­TERED

1 EGG HALF A CAN OF TUNA

2 SMALL NEW POTA­TOES

6 -8 LEAVES OF COS OR LIT­TLE GEM LET­TUCE A FEW OLIVES

VINAI­GRETTE (OLIVE OIL, MUS­TARD, WINE VINE­GAR, ALL TO TASTE)

1 AN­CHOVY OR 1 TSP NAM PLA

Bring two small to medium pots half full of wa­ter to the boil. Drop the beans into one and when it re­turns to the boil scoop them out and into a bowl of cold wa­ter. Put the eggs into the other and bring back to the boil, sim­mer­ing them for 10 -12 min­utes. Cool them quickly when done. Af­ter the beans come out of their pot pop in the spuds and cook till just ten­der. Peel and quar­ter the eggs. Mash the an­chovy into the vinai­grette or add the nam pla, shake and dress the leaves with a with this. Ar­range the dressed leaves on plates and share out the quar­tered toma­toes, eggs, tuna and spuds. Top with the beans and olives. Very good with a wellchilled rosé from the south of France such as Aldi’s Fleurs de Prairie (€9.99)

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.