Salad nicoise (simply fish)

Yield: 1 servings

Measure Ingredient
60 grams Baby spinach; (2oz)
1 Handful cooked french beans
8 Cooked new potatoes
3 Tomatoes
3 Hard boiled eggs
10 Black olives
2 225 g; (8oz) thick pieces
; of tuna
1 small Basil plant
2 Egg yolks
100 millilitres Olive oil; (3 1/2fl oz)
1 teaspoon Dijon mustard
40 grams Fresh Parmesan cheese; (1 1/2oz)
2 Tinned anchovy fillets
1 tablespoon White wine vinegar
1 Clove garlic
Seasoning

DRESSING

Firstly, take the cheese and using a peeler, peel about 6 shavings from the cheese and grate the rest.

Place the grated cheese in a small blender with the egg yolks, vinegar, mustard and clove of garlic and blend to a paste. While mixing pour the olive oil slowly in to the blender until a thick dressing is achieved.

Season and leave to one side.

Rip the spinach leaves roughly in a large bowl and add the olives. Peel the eggs and cut into 4 and add to the bowl. Cut the potatoes into wedges and place in the bowl with the beans. Chop the tomatoes into 6 and add with some fresh seasoning to the salad.

Mix the dressing in the salad and season well and place onto 2 plates, granish with the remaining cheese, the seared tuna steaks and sprigs of fresh basil. Drizzle with olive oil.

Converted by MC_Buster.

Per serving: 1293 Calories (kcal); 109g Total Fat; (73% calories from fat); 22g Protein; 65g Carbohydrate; 425mg Cholesterol; 505mg Sodium Food Exchanges: 3 Grain(Starch); 1½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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