Mmm. You're making me hungry Barry. I might put a salad together tomorrow. Not had one for a week. :)
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Mmm. You're making me hungry Barry. I might put a salad together tomorrow. Not had one for a week. :)
Love a good salad Niçoise, and you added some nice bits... *But* where were the anchovies, daftee? A crucial ingredient in any salad Niçoise!
Plus, if it was so warm, I'm surprised you didn't serve it with a nice chilled bottle of rosé, say from Provence, which would've complimented it perfectly:)
You really should occasionally wean yourself off of the claret....;)
Marco.
Good job you put the plus in there Barry as that certainly was not a salad Nicoise. It was just a salad!Quote:
Originally Posted by Barry
Indeed, the olives and green beans were missing, too... I'd call it a 'Niçoise light', more than a plus!;)
Still nice, though....
Marco.
Yes your right - I forget to mention the inclusion of avocado. Who says one has to be hide-bound by recipies? I'm all for improvisation in cooking.
In general find anchovies too salty, even when soaked in milk for an hour or so, so I substituted tuna in their place.
Both tuna AND anchovies, daftee, feature in a classic salad Niçoise. The saltiness of the anchovies is an essential part of the flavour, as it also flavours the vinaigrette!;)
But yes, I'm all for improvisation:)
Marco.
Much difference of opinion as to what constitutes an authentic "salade niçoise": https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise.
I'll go with what I've commonly eaten in France, as being the benchmark, where all the ingredients I've mentioned have featured, especially anchovies:)
Marco.
Best then not to mention my makings of a Caeser salad or a Waldorf salad. Wouldn't want to upset the purists!
Lol - as long as you enjoy it, ultimately that's all that matters!
Marco.