Recipes continued
Tuna Nicoise Salad
100g baby salad leaves
200g baby green beans, blanched
2 ripe medium tomatoes cut into wedges
3 medium Desiree potatoes, boiled & cut into thick chunks
2 tablespoons olive oil
2 tablespoons lemon juice
1 x 185g can Tuna Slices in Olive Oil
4 hardboiled eggs, quartered ½ cup pitted Kalamata olives
4 anchovies split lengthwise (optional) Salt and pepper
1.Scatter salad leaves over a large serving platter.
2.Combine beans, tomatoes and potatoes in a mixing bowl. Whisk together olive oil and lemon juice and pour half the dressing over vegetables; toss until evenly coated.
3.Spoon onto serving platter and top with tuna slices, eggs, olives and anchovies.
4.Drizzle over remaining dressing and season with salt & pepper.
Caesar Salad
4 rashers bacon, chopped (optional)
2 eggs
1 small onion, chopped
¼cup chopped fresh herbs, (parsley, basil, chives)
1tablespoon Dijon mustard
3anchovies chopped (optional) 100mls olive oil
1tablespoon lemon juice Salt & pepper
1large Cos lettuce, roughly chopped 75g croutons
50g shaved parmesan
1.Heat a frying pan over medium heat, add bacon and cook
2.Cook eggs according to directions to a soft boiled stage; remove and plunge into chilled water to arrest cooking.
3.Combine runny eggs, onion, herbs, mustard and anchovies in a food processor and process until mixed. With motor still running, slowly drizzle in olive oil. Mixture will thicken.
4.Stir in lemon juice and season to taste.
5.Mix together lettuce and half the croutons, parmesan and dressing. Place onto a serving platter.
6.Top with remaining croutons and parmesan and drizzle over remaining dressing.
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