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Salade Nicoise
3 tablespoons Dijon vinaigrette
1/2 clove garlic, peeled and minced
2 large eggs
1/2 lemon
2 baby artichokes, trimmed; choke removed and cut into quarters
1 teaspoon extra-virgin olive oil
4 cups mixed baby greens
2 small tomatoes, cut into 8 wedges
1/2 medium cucumber, peeled, seeded and sliced
1 green onion, thinly sliced
1/2 medium green pepper, seeded and thinly sliced
2 large basil leaves, chopped
20 pitted Niçoise olives
4 ounces good-quality tuna, packed in oil, drained
4 good-quality anchovy fillets
Salt and pepper
In a small bowl, mix together vinaigrette and garlic. Bring water to a boil in a small saucepan over high heat. Gently lower eggs into water and cook 11 minutes. Drain eggs and cover with cold water. When eggs are cool enough, crack and peel them. Slice eggs into quarters and set aside.
Squeeze lemon half into a bowl of cold water and place lemon in water. While eggs are cooking, trim artichokes, remove the choke (the fuzzy, silky part) and cut into quarters. Place artichokes in lemon-water bath to prevent browning. Heat a small skillet over medium heat. Add oil and, when oil is hot, drain artichokes and add to skillet. Cook, stirring once in a while until artichokes begin to brown and are tender when pierced with a knife, about 5 minutes.
To assemble salad, mound lettuce in center of plates. Place tomato wedges and eggs decoratively around edge of plate. Sprinkle cucumbers, green pepper, green onion, artichoke and olives over lettuce. Top with basil, tuna and anchovy fillets. Spoon dressing over top and serve.
Serves 2
Nutritional information per serving
Calories: 358; total fat: 22g; cholesterol: 231mg; sodium (not including additional seasoning): 837mg; carbohydrate: 18g; total dietary fiber: 7g; protein: 25g
i like it good job
honorguitar25 4 months ago
that looks so good.. :D
arryperry 9 months ago