Tag Archives: olives

Salad Nicoise

25 Jul

 

Salade Nicoise

 

Quite honestly, I am a firm believer that  the salad nicoise is your perfectly balanced healthy, satisfying meal. Packed full of goodness with protein-rich tuna and eggs, olive oil and seasonal vegetables, it leaves you feeling as if you could be sunning yourself in the Cote d’Azur (ok, so maybe not really… )

 

At this time of the year, if you can get the freshest  (preferably home grown or local) new potatoes, lettuce, tomatoes and french beans, it will be 10 x tastier. Costs are kept down if using tinned tuna however do be careful that it’s nice and sustainable.

 

And, if you have any left over – stick it in a French bread bun drizzled with olive oil and balsamic and have a pan bagnat!

 

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Serves 1

 

Ingredients:

 

Half a tin of tuna

 

Handful of good quality black olives (unpitted ones are the tastiest – avoid the cheap sort in brine, false economy trust me!)

 

A couple of tomatoes,  cut into wedges

 

A handful of cooked green beans

 

A few small new poatoes, steamed and left to cool

 

A few lettuce leaves of your choice

 

Anchovies (for a proper authentic salad, howevee they aren’t to everyones taste!)

 

A boiled egg, halved

A few tinned beans of your choice if you fancy (not really authentic I know!)

 

For the dressing :

 

One part balsamic or white wine vinegar to two parts good quality olive oil, mixed with as much mustard as you desire

 

 

 

Method:

 

Assemble all ingredients into a large salad bowl, serving the tuna on top and drizzled with the dressing. Eat with good quality French bread (make it yourself or go to a good bakery for a treat! )

 

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Feta, beetroot, cherry tomatoes, olive, rocket and lentil salad (so healthy a cake must be eaten afterwards)

6 May

I’ve been eating so many salads recently as the weather has finally become what I like to call ‘beach hot’ (a temperature gauged on if it’s hot enough to go to the beach to sunbathe… thought it was quite good no!?) here in Nice, which is not a bad thing I suppose!

Perfectly balanced with the sweet beetroot salty olives and feta, earthy lentils, fresh rocket and a sharp wholegrain mustard,  olive oil and balsamic dressing (phew what a description). You can alter the quantities as much as you fancy, I’ve just given a rough idea as to how I assembled mine.

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Wholesome and filling enough for a satisfying dinner or a healthy lunch. Super quick to put together, no expensive or obscure ingredients to hunt down, no excuses not to make it. Many people on ‘health’ binges often eat plates and plates of salads, often loaded with creamy dressings, cheeses and bacon, which to be frank is just not going to make much difference, may as well just tuck into that carbonara.

Serves 1:
A tablespoon of crumbled feta
1 small beetroot
2.5 tablespoons cooked brown lentils (or whatever type you have, just not mushy red lentils!)
A few cherry tomatoes
A few handfuls of rocket
3/4 black olives, chopped

Method:
Wash all salady bits and dry well, chop up your olives and beetroot, half your cherry tomatoes, crumble your feta, make your dressing by using 2 tbsp good olive oil combined with 1 tbsp balsamic vinegar and 1tsp wholegrain mustard and assemble. Voila.

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Skiing in Auron and Pain Bagnats

5 Mar

Last Sunday we took yet another ski day-trip, it’s just too fun/close/(relatively) cheap not to make the most of it! This time, we decided to go to the resort of Auron, which is another small, family resort in the Mercantour national park area. Like Isola 2000, it’s less than 2 hours by bus from Nice.

To be quite honest as it’s a lot lower than Isola, it was a warm +6 C which meant slushy skiing and lots of ugly brown mud/mountains. We didn’t like it as much as Isola but you know, can’t really complain about spending a relaxing Sunday on the slopes.

One of my favourite parts (obviously) of skiing is having a hearty lunch outside in the sun on the side of a mountain in preparation for an afternoons skiing. Laaavely.

The restaurant with the best view (priorities hey!) we came across on the slopes was la Bergerie, despite it being absolutely heaving (French half term…) we were served quickly. The menu was mostly Provencal-inspired dishes, hence choosing between us the Raviolis Nicois in a meaty sauce daube and the Pain Bagnat Revisité.

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The Pain Bagnat is amazing (basically a Nicois salad in a bun.) It is one of my favourite food discoveries here, which is perfect as the boulangerie on the corner of our road does the best one using their own fresh olive bread bagnat rolls. The Pain Bagnat Revisité  was more of an elegant, open sandwich type dish, being in a restaurant and costing 14euros what do you expect. I must admit the hearty roll is a lot more satisfying.

I went to the boulangerie today to pick up a pain bagnat for lunch. Due to it

being 2pm (the French eat their lunch at 12pm sharp) there were non left. No worries. I bought myself a bagnat roll and made myself a Pain Bagnat à la Phoebe (that is, without anchovies, eww.)

Serves 1 hungry person, 2 hungry-ish people

Ingredients:                                                                 IMG_20130305_163836

1 giant olive bread roll
1 tin tuna in olive oil
6 cherry tomatoes, halved
handful rocket
5 black olives, halved
a few slices of red pepper
a few slices of hard boiled egg
anchovies (optional)
good olive oil and balsamic vinegar for drizzling

Method:
1. Slice  your bun, drizzle the olive oil onto the bread, spread the tuna on the bread then pile up all the other ingredients. Drizzle with a little more olive oil and balsamic et voilà!