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SALAD NICOISE

Chef of the day: Saloni singh Chowhan(BHM&CT 6th sem)

Ingredients

For the Vinaigrette

50ml Lemon juice or red wine vinegar

  • 110 ml Extra virgin olive oil
  • 100 gms Finely chopped shallots
  • 30 gms Finely chopped fresh basil
  • 10 gms Finely chopped fresh thyme
  • 10 gms Finely chopped fresh oregano
  • 5 gms Dijon mustard
  • 5 gms Salt
  • 5 gms freshly ground black pepper

For the Salad

  • 200 gms Canned Tuna fish, drained
  • 6 nos Hard boiled eggs, peeled and quartered lengthwise
  • 450 gms Red potatoes
  • 150 gms Boston lettuce torn into bite-sized pieces
  • 150 gms Ripe tomatoes, cored and cut into wedges
  • 200 gms Red onion, thinly sliced
  • 200 gms Green beans, trimmed and cut into 2-inch piece
  • 30 gms Niçoise olives
  • 30 gms Capers

5gms Salt

  • 5 gms Freshly ground black pepper

METHOD

  1. In a bowl, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and whisk until well blended. Add salt and pepper to taste.
  2. Marinate the onion slices in some of the vinaigrette
  3. Place potatoes in a large pot. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain while the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.
  4. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
  5. Arrange a bed of lettuce on a serving platter. Mount tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, in mounds on the lettuce bed.
  6. Drizzle everything with the remaining vinaigrette. Sprinkle with capers.
  7. Serve immediately. Should be served slightly warm or at room temperature.