SALAD NISCOISE WITH A TWIST

So often the old favourite recipes remain the most loved and cocoon us in comfort.

My eldest grand daughter did a phone survey, with  everyone who is coming over for Christmas lunch, of their favourite Christmas day foods. The plan was to then devise a menu that would delight the oldest to the youngest. As always, the old favourites were top of the list despite every food magazine, recipe book and Christmas cooking television show offering lots of variety and ideas for Christmas foods. Sometimes we all crave the familiar.

This familiar salad is easy to make and great on a hot night. Serve with gluten free bread dipped in olive oil and balsamic vinegar or make your own baked sweet potato chips.

SALAD NISCOISE WITH A TWIST

4 servings

You need:

1 x 425g tin salmon in olive oil (ethically caught) Chilled in the fridge

4 eggs

One handful of green or butter beans

5 cups mixed lettuce and greens (try to use one that has bitter greens, such as, young beet leaves, baby spinach and rocket) washed and dried.

1/4 cup pitted black olives

100g sliced gluten free prosciutto chopped

2 teaspoons olive oil

1 small red onion diced

1 Lebanese cucumber cut lengthwise then thinly sliced

1 large avocado peeled and sliced (optional) I normally add this when I have it along with cherry tomatoes

Dressing

2 tablespoons natural full fat yogurt ( I used a sheep yogurt but Greek is fine)

Juice and zest of one lemon

1/2 teaspoon Dijon mustard

2 tablespoons olive oil

Salt to taste, sea or Himalayan

Black cracked pepper

1 small anchovy very finely chopped

Place all dressing ingredients in a jar and shake to combine

To make:

Place eggs in a small saucepan water (enough to cover the eggs) and bring to the boil. Simmer for 5 minutes.

Run under cold water to cool the eggs before shelling.

Cut eggs in half


Trim the beans, cutting off the stalk ends and cut them in half, steam until just tender, do not over cook. Run under cold water to stop further cooking.

Heat olive oil in a small frypan and cook the prosciutto until crisp, drain

Layer lettuce and green salad mix in the base of a large salad bowl.

Sprinkle over all other ingredients, placing the cut eggs around the outside.

Toss gently with dressing or serve the dressing on the side.

X 19 seventies girl

 

 

 

 

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