SALAD NICOISE WITH SARDINES
Salad nicoise is a big favorite among people, and is usually served with anchovies. If you don't like the strong taste of these tiny fish, then you can try using sardines instead - as we do in this salad nicoise recipe. If you wish you can serve the salad with a bigger piece of nicely seasoned and grilled or fried fish, it's up to you.
4 servings:
4 potatoes, cooked and diced
300 g/10 oz haricot verts (French beans)
20 sardines in oil
2 shallots, sliced into small rings
20 small cherry tomatoes, halved
2 baby gem lettuce, leaves separated
30 black olives
3 tbsp capers
salt, pepper
10 mL/0.3 fl oz vinaigrette (mix 1 part of vinegar with 4-5 parts of olive oil, season with some salt and lemon juice)
(optional) chives, finely chopped
4 eggs
The procedure is quite simple - you need to cook the potatoes, drain them from water, and cut into dices. Then you need to cook the haricot verts in water (takes less than 2 minutes), briefly refresh in iced water and pat them dry on a kitchen towel. Also make the vinaigrette. Then you just mix all the ingredients together, except for the eggs, and season the salad with salt and pepper. Make sure to save some vinaigrette for garnishing. Cook the eggs in simmering water for about 7 minutes so the egg yolk is still slightly runny, then put it for a while in cold water, shell it, and cut in two halves and place on the salad. Serve the salad garnished with some vinaigrette.