Nicoise salad:

Weekend Witness - - Arts -

(SERVES 4) 8 (750 g) small pota­toes, boiled, cooled and roughly cut in blocks 20 ml olive oil 15 ml chives, snipped Salt and black pep­per •Mix all this to­gether and place in the bot­tom of your serv­ing bowl 1 (120 g) tin of tuna in brine 1 (45 g) tin of an­chovy fil­lets in oil 8 (35 g) olives, de-pit­ted and bro­ken in half 30 g red onion, cut in slices 10 ml ca­pers 4 cherry to­ma­toes, cut in ¼ 75 g green beans, blanched, re­freshed and cut in ½ 4 pick­led quail eggs, cut in ½ (or 1 boiled egg) •Ar­range all the in­gre­di­ents on top of the pota­toes Salad Dress­ing: 2,5 ml Di­jon mus­tard 20 ml lemon juice, freshly squeezed 95 ml ex­tra vir­gin olive oil 5 ml fresh rose­mary, chopped 15 ml fresh basil, chopped 5 ml fresh oregano, chopped 7,5 ml white sugar Salt and pep­per •In a mix­ing bowl place the di­jon mus­tard and lemon juice •Slowly add the oil, whisk­ing all the time •Add the herbs and sugar •Sea­son to taste with salt and pep­per •Just be­fore serv­ing driz­zle over the salad.

PHOTO: KAREN ED­WARDS PHO­TOG­RA­PHY

Tuna nicoise salad

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