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Ingredients

• •12 oz (350 g) red ripe tomatoes
• •4 oz (110g) rocket stalks removed
• •1/2 small young cucumber cut into smallish chunks
• •1 lb (450 g) new potatoes cooked and sliced
• •4 oz (110 g) French beans cooked
• •4 shallots peeled and finely chopped
• •2 200 g tins tuna fish in oil well drained
• •2 large hard-boiled eggs peeled and quartered
• •2 oz (50 g) anchovy fillets
• •2 oz (50 g) black olives
• •1 tablespoon chopped fresh parsley
• •For the vinaigrette dressing:
• •1 level teaspoon Maldon sea salt
• •1 clove garlic peeled
• •1 rounded teaspoon mustard powder
• •1 tablespoon wine or balsamic vinegar
• •6 tablespoons extra virgin olive oil
• •2 tablespoons finely chopped fresh herbs (chives tarragon, parsley, basil, chervil or mint, for example); if using fresh oregano and thyme, use 1/2 tsp of each.
• •freshly milled black pepper

Description

Delia Smiths Salad Nicoise From How To Cook Book 2

Group Recipes