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November 2008:
Niçoise Ventresca
By: Miguel Casafont
Preparation time: 30 minutes
Difficulty: EASY
Servings: 6
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Ingredients:
1 large head Boston-lettuce leaves, washed and dried
2 cups of green beans, cooked and refreshed
Salt and freshly ground pepper
3 ripe red tomatoes, cut into wedges
3 boiled potatoes, (or 8 baby potatoes) peeled, and sliced in halves or quarters
6 hard-boiled eggs, cut in quarter moon halves or in half
1 small can or jar of flat anchovy fillets
1/3 cup black olives
3 tablespoons of capers
3 tablespoons minced fresh parsley
Tonnino’s Sweet Vinaigrette (recipe follows) |
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Instructions:
On a large platter or in an extended salad bowl, arrange the clean and dried lettuce leaves. Toss the beans with some spoonfuls of vinaigrette, and salt and pepper. Sprinkle the tomatoes with a spoonful of vinaigrette. Place the potatoes and arrange the beans with tomatoes and the Tonnino Tuna Ventresca in Olive Oil. Arrange the hard-boiled eggs, and place an anchovy on top of each egg yolk. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Ingredients Tonnino’s Sweet Vinaigrette:
1 tablespoon Dijon-type mustard
1 lime, squeezed
dash of salt and fresh ground black pepper to taste
1 tablespoon wine vinegar
1/2 cup of olive oil
1/2 spoon of honey
Instructions Tonnino’s Sweet Vinaigrette:
Either shake all the ingredients together in a screw-topped jar, or mix them as follows: Whisk in the lime juice, mustard, honey and vinegar, and when they are blended start to slowly pour in the oil, whisking constantly, until well emulsified. Beat in freshly ground black pepper, a dash of salt and serve.
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Suggested beverage recommendation: White wine like Chablis
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