Saturday, May 1, 2010

Salade Niçoise

In the salad:
  • Chioggia beets, cooked in the oven, then halved and marinated in salted red wine vinegar
  • Asparagus, cut on the diagonal and roasted in the broiler in a marinade of balsamic vinegar, olive oil, salt, and black pepper
  • Eggs, hard boiled 12 minutes, then plunged in ice water, peeled, and halved
  • Nicoise olives
  • Anchovy fillets
  • Lettuce tossed in a garlic vinaigrette.
As we usually do, we served the salad with fresh bread and a rosé.

No comments: