NICOISE SALAD

 
OLIVE TREES IN THE SOUTH OF FRANCE
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

CITY OF CASSIS-SOUTH OF FRANCE

 

 

 

 

 

 

 

 

 

 

THE TRUE NICOISE SALAD!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

SALADE NICOISE

 

 

There is a big debate regarding the ingredients of this Nicoise salad! I am bringing you the true and authentic recipe! All the ingredients must be eaten raw except the eggs! I hope you will appreciate this unique salad from the French Riviera! Drink a fabulous Rose from the South of France with it! Enjoy!

 

Preparation: 1 h 30

Serving 4-6

 

4 eggs (hard boiled 10 min. and cooled down)

6 tomatoes

1 cucumber

1 garlic clove

1 bunch of fresh green onions

1 bunch of fresh radish

2 green peppers

5 oz of fresh Lima beans

3 celery ribs taken from the middle of the stalk

6 fresh artichokes hearts

10 anchovy’s fillets

9 oz of solid light tuna in olive oil

3.5 oz of Nicoises olives

4 tbsp of Olive oil

1 tbsp of Red wine vinegar

Fresh basil

Salt and pepper

 

Wash all the vegetables.

Cut the tomatoes. Slice the cucumber. Season them with salt. Set aside.

Rub a salad dish with a garlic clove cut in half.

Cut and slice the peppers, onions, celery, radish, artichokes. Put all the vegetables in the dish. Add the Lima beans, anchovies, tuna and olives. Combine all the ingredients. Drain the tomatoes and add some more salt.

Prepare the vinaigrette with salt, pepper, vinegar, olive oil and fresh basil leaves, minced. Pour it over the salad. Add the eggs, sliced. Serve the cucumber separately in a bowl.

 

Bon Appétit!

 

 
 
 
 
 
 
 
 
 

VEAL MARENGO

PREPARATION OF THE STEW

SIMMERING…

THE RESULT!

 

 

VEAL MARENGO

 

 

This French dish was named for a place in Italy where the Austrians were defeated by Napoleon!  This wonderful stew had been modified from the original  (made with chicken) but kept its Mediterranean flavors! Pair with a Saint-Joseph, red wine from the Northern Rhone Valley. Enjoy!

 

Preparation: 1 hour; cooking time: 1 h 30 min.

Serving 4

 

2 ½ lbs of veal for stew, cubed

4 tbsp. olive oil

2 onions, chopped

3 garlic cloves, minced

3 carrots, chopped

2 tbsp. flour

5 tomatoes, peeled, seeded and diced

½ tbsp. sugar

1 cup dry white wine

1 cup of water

16 oz white sliced mushrooms, washed and drained

1 tbsp. lemon juice

2 tbsp. tomato paste

1 bouquet garni (thyme, parsley, bay leaf) + fresh parsley leaves for garnish

Salt and pepper

 

In a Dutch oven over medium-high heat, brown the veal with 2 tbsp. olive oil.  Season the meat with salt and pepper. Remove the meat and juice from the pan. Set aside on a plate.

Add 2 tbsp. olive oil in the Dutch oven  and sauté the onions, garlic and carrots for about 3 minutes. Add the meat and flour. Cook 2 minutes stirring constantly to coat the meat and vegetables with the flour. Add the tomatoes, white wine, tomato paste and sugar. Combine all the ingredients. Add 1 cup of water and the bouquet garni. Season the stew with salt and pepper. Bring to a boil. Cover and cook on low heat for 1 hour and 30 minutes.

Meanwhile, put the mushrooms with a tbsp of lemon juice in a large frying pan. Cook on medium heat until the water is evaporated. Add the mushrooms to the stew 30 minutes before the end of cooking time.

Serve over fresh pasta such as Fettuccini or Tagliatelles. Garnish with fresh parsley.

 

Bon Appétit!

 

 

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