Salad Niçoise
Our Variation on a classic – You can really add or take away what you want, but this is a delicious combination:
Asparagus lightly steamed for a few minutes and allowed to cool
Hard boiled eggs
Lardons or bacon gently sautéed in some olive oil and allowed to cool
Tomatoes
Half a peeled and chopped apple
A base of mixed salad leaves
Black olives
A little finely grated Emmental cheese
For the Vinaigrette
1 clove garlic, peeled
1 teaspoon Dijon mustard
1 tbsp balsamic vinegar
6 tbsp olive oil
2 tbsp finely chopped fresh herbs (chives, parsley, basil)
salt and pepper
Chop and crush the garlic and then add the salt and pepper. Then add the mustard followed by the vinegar and the olive oil. Finally stir in the herbs.
Pour everything into a screw-top jar and shake vigorously so it’s thoroughly blended.