Posts Tagged ‘salade nicoise’

Red, pink, pale green, darker greenpurple/black and white are the colors looking up at you from the bowl on the table. Add the dressing and turn the contents over and your fork will start jabbing in–involuntarily.

Tomatoes, cucumber (peeled or unpeeled), peppers (red or green), sweet (red) onion, black olives, feta cheese, olive oil, red wine vinegar, salt & pepper. 

A glass of retsina, blue blue sky, a dry summer heat, a swimming pool or blue blue sea.

The first nine ingredients are the essentials, the last five are preferable–but not obligatory–as they are not always available!

It works best if the tomatoes and cucumber are sun-ripe and juicy but the contrasting tastes of the feta, the olives, olive oil, vinegar and seasoning make this national dish worth eating anytime, anywhere.

Chunks, curls, slices and slabs lend a spirit of generosity to the brimming bowls presented here in Corfu.

The olives here in Corfu are the kalamata variety, similar to the small black olives that feature in that other summer wonder–Salade Niçoise. Their faint bitterness  balances the sweetness of the tomatoes and cucumber.

The grilled sardines–small but meaty–arrived on a large plate, filling it from edge to edge.

I put down the knife and fork in the end and ate them with my fingers. It took a while.

Greek salad would have made a simple, clean and contrasting accompaniment with or without the cheese–no room though!

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…of the cook book!

"Salade Niçoise"--prét à manger!

Can we have a week of eating lightly and no wine?

The guests have flown, the book is launched, the sun has come out–seems a perfect time.

We’ll start today.

Lunch: A modest Salade Niçoise for two….

Cherry tomatoes–halved; a couple of anchovy fillets–halved; a hard boiled egg–halved; sprinkling of green beans–cooked to tender; black olives (niçoise if possible); half a cucumber seeded and diced; a spring onion thinly sliced and a tin of good tuna packed in olive oil–drained–all arranged on a small bed of salad leaves (heresy to some natives of Nice, who claim the authentic version has no salad leaves!)

Salade niçoise--lunch today.

Dressing: a few torn basil leaves and a couple of fat cloves of garlic, crushed to a pulp with a pinch of salt and whisked into three tablespoons of good olive oil. 

Dinner: a salmon fillet each–cooked in a pan on the lowest heat, skin side down and with no oil.

When they start to change  colour at the base, sprinkle with a little salt and pepper and cover the pan.

They are done when little beads of white juice emerges from the top.

A simply cooked seasonal vegetable (Green beans? Grilled/roast halved tomatoes? Grilled courgettes/zucchini?) would go well plus a quartered lemon.

(Both these recipes from Delicious Dishes for Diabetics–a Mediterranean Way Eating.)

Bon appetit!

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