A mother-daughter conversation on food and cooking (mostly)

Thursday, May 6, 2010

Salade Nicoise

I was so happy to discover I had the ingredients to make this the other day.

Green beans, blanched
New red potatoes, boiled
Anchovy filets
Hard boiled eggs
Mustard sprouts (from City Roots -- so tasty)

The dressing is a simple vinaigrette: just mustard, salt, pepper, olive oil and vinegar. You toss some of it with the potatoes and green beans while they're still warm. Then you serve everything at room temperature and drizzle dressing over it.

We ate it with bread and butter on the side.

1 comment:

Kris said...

What perfect hot-weather food.