Michael's Salad Nicoise
|Green pepper||1 Large|
|Hard boiled eggs||4|
|Tuna fish||1 Medium|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Basil||1 Tablespoon, chopped|
Prepare the salad in advance by separating and washing the leaves of 1 head cos lettuce.
Rinse several times.
Dry the leaves by letting them drain in a colander.
Roll in an absorbent towel or paper and store in refrigerator to crisp.
Peel 1 small cucumber, wrap in plastic.
Wash and cut off the top of 1 large green pepper.
Cut in half, remove seeds and cut away white membrane, cut lengthwise.
Put in a plastic container.
Peel and cut into quarters 4 hard-boiled eggs; put in a plastic container.
Cut 4 small tomatoes in quarters and put in a plastic container.
Store all of these in the refrigerator until the time to make the salad.
Put in a jar with a screw top 6 tablespoons olive oil, 2 tablespoons wine vinegar, 1 egg yolk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper.
Shake well and store in a cool place until serving time.
Towards the evening arrange the salad in a salad bowl.
Cut the leaves of the cos lettuce into smaller pieces and put into bowl.
Add the cucumber cut into cubes, the green pepper cut into strips, the quartered eggs and tomatoes.
Flake a medium-size tin of tuna fish into large pieces.
Cut 4 anchovy fillets into halves.
Peel and cut in thick strips 1 avocado pear.
Add to the green cos lettuce in the bowl.
Sprinkle with 1 tablespoon finely chopped fresh basil.
If not in season dried basil can be used.
Set aside in the refrigerator until serving time.