Salade Niqoise

[Salade Niqoise; mb©-05]

A work of Art, for the summer table.

(Serves 4)
2 large tomatoes
4 spring onions-sliced
2 hearts of lettuce
4 raw baby artichokes, sliced lengthwise
1 lb (500 g) baby broad beans, shelled
1/2 red pepper and 1/2 green pepper, sliced
1/2 yellow pepper
1 bunch of radishes, floralized (^_^)
3 stalks of celery, sliced
2 hard-boiled eggs
8 anchovy fillet (optional)
1 small can of tuna fish
Parsley, chervil, and chives, chopped
12 to 16 black olives

~ Garnishing Tools ~

Cut the hard-boiled eggs into wedges.
Put the lettuce, tomatoes, baby broad beans, and all the other vegetables into a large salad bowl.
Add the hard-boiled eggs, olives, anchovies, and tuna. Sprinkle in some coarsely chopped chervil,
parsley, and chives.
Make vinaigrette by whisking together 6 tablespoons of olive oil, 2 tablespoons of cider vinegar,
2 teaspoons of Dijon mustard, salt, and pepper. Spoon the sauce over, just before serving.

Tips: 1.Chill forks first; and 2. Wait till at the table to toss.

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