"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 06-25-2012, 01:36 PM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Summertime Niçoise?

The Niçoise Salad which originated on the Mediterranean Coast of Nice, in southern France, is a popular salad throughout the Mediterranean and across the seven seas ... I have been preparing it for years for lunch, as it is one of my faves ... Have a lovely Monday evening ...

NIÇOISE SALAD

200 ml. Evoo
1 bay leaf
4 fresh thyme swigs
400g Cuca Brand Jarred Ventresca Tuna in Extra Virgin Olive Oil
240 grams fresh Green Beans ( French style ): blanched to tender
1 green bell pepper julienne
white wine vinegar
1 spinach or rocket
1 escarola or Romaine
4 tomatoes red and ripe or Cherry Tomatoes
4 hard boiled eggs
anchovies
black kalamata olives
2 red onions sliced thinly

1. Rinse all fresh vegetables and pat dry
2. Place all the vegetables sliced finely in bowl
3. Salt and freshly black pepper the salad and toss the two types of lettuces chosen
4. drain the tuna, pat dry and place carefully with hard boiled eggs
5.garnish with the anchovies and the Kalamata

I serve with crusty warm bread and sip a Prosecco.

Kind Regards.
Margaux Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 06-25-2012, 02:08 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
I do love a good salade Nicoise.

Thank you for posting such an authentic recipe. There are lots of perfectly nice salads out there, calling themselves Nicoise, but aren't. I wish people would just call them something else.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-25-2012, 02:21 PM   #3
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Buonasera Tax Lady,

Thanks so much. I enjoy classic Niçoise very much too ... actually it is one of my fave salads too ...

Thank you your feedback and pleased to hear ...

When are you going on vacation ?

Just in case, I miss saying Bon Voyage, have a truly wonderful time.

Kindest Regards.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-25-2012, 02:24 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Margi Cintrano View Post
Buonasera Tax Lady,

Thanks so much. I enjoy classic Niçoise very much too ... actually it is one of my fave salads too ...

Thank you your feedback and pleased to hear ...

When are you going on vacation ?

Just in case, I miss saying Bon Voyage, have a truly wonderful time.

Kindest Regards.
Margi.
I might go to Denmark in early fall, but I might wait until next year. If we don't go to Denmark, we will probably do day trips and just overnight stays here in Quebec. Still deciding.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-25-2012, 03:00 PM   #5
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I love, love, this recipe, Margi. I'll definitely make it for us . Taxlady, we used to visit Montreal often when we lived in the Adirondacks. A beautiful city. Also liked Toronto, Ottawa, and Quebec City.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 06-26-2012, 03:40 AM   #6
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Lyndalou: Thank You & Enjoy My Niçoise

Buon Giorno Lynda,

It is always a pleasure to receive your Feedback.

We love classic Niçoise salad and with temperatures in Madrid up to 91 farenheit, 40 centigrade degrees; I had decided to prepare our family favorite Niçoise ... and it is a true healthy and balanced option ...

Where exactly are you in Florida ?

I believe I had mentioned, my older daughter is in Saint Augustine and My Mom is in a private nursing home resort, in Miami Beach. I had lived in South Miami Beach for 3 years during the late 1980s.


Kind Regards,
Ciao, Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-26-2012, 03:53 AM   #7
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Tax Lady: Denmark & Quebec Trips on Agenda

Buon Giorno Tax Lady,

August and Christmas are the worst times to travel ... Over crowded, rocketing prices and airline delays run rampant.

When we were in Montreal and Quebec, several years ago, we had gone to an array of some gastronomic showcases and hole in the walls possessing uncountable treasures for the palate. Perhaps, you have been to these:

*** Montréal :

1. Japanese: JUN I which is an innovative sashimi and sushi bar. The delectable we had was the BBQ Eel Sashimi ...

2. Québecois: Au Pied de Cochon, an expensive however worthwhile classic restaurant and Chef specialties with modern evolutionary touches added to traditional epicurism of the zone. We had the Roast tenderlion of Pork.

3. Steaks: Joe Beef Montréal ... Fun and fine rare steak varieties A to Z.

4. Deli: Schwartz´s which is renowned for their smoked corn beef sandwiches ...

I am an avid keeper of notebooks in which I write all my journalism notes and background data for my articles which are published in an expat English language magazine here in Madrid Capital for the expat communities including Canadian, American, British, Scandinavians, Dutch, Australian etcetra ...

Thus, I shall try and find the Quebec edition of my notes ...

It is 40 centigrade or 90 farenheit degrees here ... a bit like Death Valley and the Sahara ... excessively dry ...

I shall be headed to our Condo in Puglia, on Adriatic in 2 weeks.

Kind regards.
Ciao. Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-26-2012, 03:55 AM   #8
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Tuna... Chicken of the Sea
__________________
no mayonnaise is offline   Reply With Quote
Old 06-26-2012, 04:41 AM   #9
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
No Mayonnaise, Buon Giorno,

Mayonnaise is an option ... I prefer just a light vinaigrette in this extreme climate ... If I do prepare mayo, it is home made ali oli style ...

Cuca is my fave brand of tuna ventresca ... However, I am sure that whatever brand one choose´s, this is a wonderful salad.

Thanks for your feedback and Have a lovely Tuesday.
Ciao. Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-26-2012, 06:16 AM   #10
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I believe I had mentioned, my older daughter is in Saint Augustine and My Mom is in a private nursing home resort, in Miami Beach. I had lived in South Miami Beach for 3 years during the late 1980s.


Kind Regards,
Ciao, Margi.[/QUOTE]

Absolutely love St Augustine (used to live about an hour south). I just made my version of salad Nicoise last week when we had a hot day. So refreshing!
__________________

__________________
Claire is offline   Reply With Quote
Reply

Tags
eggs, recipe, tuna, vegetables

Summertime Niçoise? :chef: The Niçoise Salad which originated on the Mediterranean Coast of Nice, in southern France, is a popular salad throughout the Mediterranean and across the seven seas ... I have been preparing it for years for lunch, as it is one of my faves ... Have a lovely Monday evening ... NIÇOISE SALAD :yum: :yum: 200 ml. Evoo 1 bay leaf 4 fresh thyme swigs 400g Cuca Brand Jarred Ventresca Tuna in Extra Virgin Olive Oil 240 grams fresh Green Beans ( French style ): blanched to tender 1 green bell pepper julienne white wine vinegar 1 spinach or rocket 1 escarola or Romaine 4 tomatoes red and ripe or Cherry Tomatoes 4 hard boiled eggs anchovies black kalamata olives 2 red onions sliced thinly 1. Rinse all fresh vegetables and pat dry 2. Place all the vegetables sliced finely in bowl 3. Salt and freshly black pepper the salad and toss the two types of lettuces chosen 4. drain the tuna, pat dry and place carefully with hard boiled eggs 5.garnish with the anchovies and the Kalamata I serve with crusty warm bread and sip a Prosecco. Kind Regards. :smile: Margaux Cintrano. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.