Feta cheese and salad nicoise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Lollo biondo or iceberg lettuce | |
| 1 | 198 gram can tuna drained and flaked; (7oz) | |
| 1 | 50 grams can anchovies; drained (1.76oz) | |
| 2 | Tomatoes; skinned and chopped | |
| 2 | Medium-size eggs; hardboiled, shelled | |
| ; and cut into | ||
| ; quarters | ||
| 1 | 200 gram pac feta cheese; cut into cubes | |
| 6 | Pitted black olives; halved, up to 8 | |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | White wine vinegar |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | French mustard |
| Salt and freshly ground black pepper | ||
| Freshly chopped parsley | ||
Directions
FOR THE DRESSING
TO GARNISH
1. Line a bowl or serving plate with the lettuce, and arrange the nicoise salad ingredients on top.
2. Mix together the dressing ingredients, pour over the salad and sprinkle with the parsley.
Converted by MC_Buster.
NOTES : Traditional Salad Nicoise with the delicate taste of feta cheese.
An ideal summer lunch with crusty bread.
Converted by MM_Buster v2.0l.