Tag Archives: salad

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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