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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A traditional French Salade with a modern twist: pasta. Best if consumed with a glass of Rosé, sitting on a terrace, gazing at the Mediterranean. If that's not possible, eat on your own terrace, as we do... Use the rest of the pepper on Thursday.
Niçoise Pasta Salad Preparation and cooking time: 25 minutes6oz (180gr) green beans
1/2 cup (3oz, 90gr) cherry tomatoes
1/2 yellow or orange bell pepper or any color you like
9oz (270gr) canned tuna
2 eggs, hard cooked
1/2 cup black or green olives, (or both) pitted and halved I used dry-cured Greek black
2 tbs fresh snipped chives Substitute 2 tsp dried
1 1/4 cups (5oz) pasta - bite-size.. shells, penne, farfalle, fusilli
4 anchovy fillets optional
Vinaigrette:
1/4 cup salad olive oil
2 tbs tarragon white wine vinegar
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs fresh tarragon Substitute 2 tsp dried
2 tbs snipped chives Substitute 2 tsp dried
Boil eggs.
Cook pasta according to package directions.
Top and tail beans and cut in half. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. Add beans and blanch for 3 minutes. Drain and rinse with cold water.
To make vinaigrette: Whisk vinegar, mustard and lemon juice. Slowly add oil, whisking until it emulsifies. Add tarragon, chives, stir and put into a large salad bowl.
The Salad: Add beans to vinaigrette. Cut tomatoes in half and add to vinaigrette. Clean pepper by cutting in half and discarding seeds. Slice half of the pepper and add to vinaigrette. Snip chives and add. Cut olives in half and add (you get the picture.. - stir gently after each addition.). Drain tuna, and add.
When pasta is cooked, drain and add to mix in salad bowl. Toss lightly to combine. Quarter eggs and arrange on top. Garnish with anchovies, if desired, and serve.
Cooking schedule: 30 minutes |
Drain beans, plunge in cold water |
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