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Monday, 6 August 2012

Marty’s Summer Nicoise Salad

Recipe Title:  Marty’s Summer Nicoise Salad

Original Recipe By: Marty Dobbin

Recorded and adapted by: Miriam Borys


25 new potatoes – not peeled
5 eggs – hard cooked
30 grape tomatoes
3 stalks – celery
2 corn on cob
1 cup green beans or asparagus
1 small red onion
1 jar capers (small) - drained
1 shallot
½ cup basil – fresh
Butter lettuce – one head
salt & cracked pepper to taste

½ cup evoo (extra virgin olive oil)
¼ cup white wine vinegar
1 tsp. grainy Dijon
Cook and cool potatoes, eggs, corn and beans (or asparagus). Peel eggs, dice in ¼’s. Cut potatoes in half. Remove corn from the cob.
Dice celery, onion, shallot, basil. Cut grape tomatoes in half.
In a large bowl add diced vegetables, basil, eggs, potatoes, corn, and drained capers.
Add salt & pepper and toss well and store in fridge until service time.
Wash & spin butter lettuce dry and keep cold until service time.
Make dressing and set aside until service time.
5 minutes before service time pour dressing on cold salad and toss well.
Serve on a bed of crisp butter lettuce.


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