Sunday, 19th August 2012

It feels like a decade ago, when I pinned this recipe to our fridge, to cook it.

The salad á la Nice needs a lot of fresh produce. But last weekend, thanks to our field, we had green beans, bell peppers, tomatoes, cucumber, lettuce, anchovies, tuna and potatoes at home.

Salade niçoise

You would think, that there are too many things combined here to taste good. But we were surprised how tasty it was and all the flavours went so well together.

It’s really important to use fresh green beans and not frozen ones! The frozen beans are too watery and the crunch of fresh beans is just missing.

Be responsible when buying canned tuna or other fish/seafood by only buying sustainable caught fish and seafood. You can read more about sustainable seafood, overfishing and the MSC label, which labels sustainable caught fish on the site of the WWF.

Salade niçoise

One year ago: Flaxseed Bread

Two years ago: Couscous-Avocado-Salad

Three years ago: Death by Chocolate

Salade niçoise

 

                        

2 Responses so far.

  1. Dein leckerer Salat kam heute in einer Abwandlung schon auf unseren Tisch- mit Avocadodressing 🙂
    Lecker war`s!

  2. Wow, der Salat sieht herrlich aus! Bei deinen Fotos läuft mir das Wasser im Mund zusammen ! 🙂

    Liebe Grüße, Ann-Katrin
    von penneimtopf.blogspot.de

Leave a Reply