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Full Online Book HomeLearning KitchenSalads And Dressings - Potato - Salade Nicoise By Chefmurray
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Salads And Dressings - Potato -  Salade Nicoise By Chefmurray Post by :danphillips Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1254

Click below to download : Salads And Dressings - Potato - Salade Nicoise By Chefmurray (Format : PDF)

Salads And Dressings - Potato - Salade Nicoise By Chefmurray

8 potatoes
4 tomatoes
4 eggs
1 green pepper
20 green olives
225 gr (1/2 lb) tuna flesh (canned is ok)
12 anchovy fillets
1 shallot
1 teaspoon French hot mustard
5 Tablespoons olive oil
l / 3 Tablespoons vinegar
salt & pepper


Cook the potatoes in salted boiling water (reckon 20 minutes depending on the potatoes size) ; hard boil the eggs for 10 minutes.

Meantime prepare the sauce : peal and mince the shallot ; mix the mustard with the vinegar, then incorporate the olive oil ; add the shallot, salt & pepper.

When potatoes are cooked, cool them under cold water and peal them, then cut them in thick slices. Gently put them in a big salad bowl and cover with half of the sauce. Clean and seed the green pepper and cut it in large slices ; clean the tomatoes and slice them as well. Peal the eggs and cut them in quarters ; crush the tuna flesh. Gently add all the ingredients to the potatoes except the eggs (includes olives and anchovies). Mix all with great care (you don't want to crush the potato slices) then top the salad with the egg quarters and the rest of sauce.

Ingredients for 4 persons :
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