Monte Carlo-Style Salade Niçoise
- 7 ounces mixed lettuce (200 g)
- 7 ounces celery (200 g)
- 7 ounces baby broad beans (200 g)
- 5 1/4 ounces baby cucumber (150 g)
- 4 artichokes
- 7 ounces red peppers (200 g)
- 6 thin scallions
- 14 ounces tomatoes (400 g)
- 4 quail eggs
- 4 pink radishes
- 1 1/4 ounce Nice olives, thinly sliced (50 g)
- 3 1/2 ounces tonno tuna, packed in oil (100 g)
- 1 clove garlic
- 1 sprig thyme
- 20 small basil leaves
- 4 anchovy fillets
- 1 quart grapeseed oil (1 l)
- seasoning olive oil
- fleur de sel
- 2 3/4 tablespoons Niçois olive oil (4 cl)
- 1/4 teaspoon lemon juice (1 cl)
- 8 French bread crostini
- 1 clove garlic
- 3 1/2 ounces tapenade (100 g)
Step 1: Salade Niçoise
Roast the red peppers in a very hot oven, then peel, julienne, and marinate in the seasoning olive oil with the crushed garlic clove and thyme.
Slice the celery heart lengthwise into shavings, and soak in iced water.
Shell the baby broad beans, and marinate in seasoning olive oil.
Peel the cucumber, dice, sprinkle with salt, and allow it to give off its excess liquid.
Shape the purple artichokes evenly, and split in half. Thinly slice, and place in water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water).
Split the white part of the scallions in two.
Slice the radishes.
Wash the lettuce and drain.
Peel the tomatoes and thinly slice.
Cook the quail eggs for 3 minutes in boiling water before peeling.
Fry half the artichokes in grapeseed oil at 340°F (170°C), then drain on paper towels.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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