From Vegetarian Bible,
Margaret Barca, Penguin Books, 2008.
The traditional Niçoise salad has a fish ingredient, tuna or anchovies, hence this is an almost Niçoise because
this has been excluded.
I brought a pot of salted water to the boil and dropped in some topped and tailed green beans. After long enough for them still to retain
a little crunch, about three minutes, they were removed and placed under a cold tap
to cool off.
Some chat potatoes were then placed into the boiling water
and left to cook. They were then removed from the pot and left to cool.
A couple of eggs were next placed in the pot to cook until
hard boiled.
Some mixed salad leaves were placed in a serving bowl. The
beans, potatoes, some halved cherry tomatoes and black olives were added and vinaigrette
dressing poured over and the salad tossed. The hard-boiled eggs were arranged
on top and it was ready.
This is a pleasing mix of vegetables, satisfying and nicely
highlighted by the dressing.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
