Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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My Niçoise salad in 2 variants - vegetarian or with salmon (traditional method & Thermomix)
Description
This revisited Niçoise salad comes in two versions: one vegetarian and one with salmon. Rich in fresh vegetables, balanced and colourful, it's perfect for hot summer days. It can be prepared up to 3 days in advance, as long as you keep the ingredients separate and don't add the dressing until just before serving.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Cook the potatoes in salted water until tender but firm. Drain and leave to cool.
2. Cook the eggs in boiling water for 10 minutes for hard-boiled eggs. Cool immediately in cold water, shell and cut into quarters.
3. Steam or boil the green beans in salted water for 8 to 10 minutes. Cool under cold running water.
4. Steam or pan-fry the salmon (if using), then crumble.
5. Combine all the dressing ingredients in a small bowl or jar and emulsify.
6. Arrange the lettuce, potatoes, green beans, tomatoes, cucumber, artichokes, olives and red onion in a large dish.
7. Add the eggs and salmon (if using). Drizzle with vinaigrette and sprinkle with fresh basil.
THERMOMIX® METHOD
Thermomix method
1. Place the potatoes and eggs in the cooking basket.
2. Place the green beans in the Varoma and arrange the salmon (if using) on top.
3. Pour 500 to 600 g of water into the bowl, insert the cooking basket and place the Varoma. Cook for 25 min / Varoma / speed 1.
4. Remove the eggs after 14-15 minutes for soft-boiled eggs, cool them under cold water, then continue cooking the other ingredients.
5. At the end of cooking, shell the eggs, leave the vegetables and salmon to cool, then flake the salmon.
6. Quickly empty and rinse the bowl, add all the dressing ingredients and blend for 15 seconds on speed 6 (or 10 seconds on speed 8 for a smoother texture).
7. Arrange the salad as in the traditional method and drizzle with vinaigrette...
