Niçoise salad (2) (Insalata Nizzarda (2))
Instructions
Clean and cut into pieces a celery and a celery into strips of verona and a bit of Belgian Endive.
Add some Walnut kernel, two hard-boiled eggs, slices of anchovy fillets and a bit of ventresca di tonno, seasoned with oil, vinegar and a pinch of mustard.
Niçoise salad involves many suggested variants in the changing of the seasons by vegetables in the market.
Ingredients and dosing for 4 persons
- 1 celery
- 1 celery in verona
- Belgian salad (endive)
- Some of walnut kernels
- 2 hardboiled eggs into wedges
- Some of anchovy fillets
- Ventresca di tonno
- Olive oil
- Wine vinegar
- Pin 1 of mustard