Sunday, April 18, 2010

Salade Niçoise

As you well know, I have been slow to post pictures of dinners. On the 21st of February, we had a traditional salade Niçoise, pictured above. The lettuce was dressed in a sherry vinaigrette with garlic. The potatoes were washed and halved, boiled ten minutes, and then dressed with olive oil and mashed garlic and dill seed. Butterfish was broiled unseasoned, and then made into a fish salad with red onion, carrot, celery, and olive oil. Hard boiled egg, niçoise olives and prepared anchovy fillet finishes the presentation.

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