Nutrition Facts
4 servings
4
Recipe for Young Shoot Salad in a Niçoise Style
A salad recipe. Photo credit: [Brand Name].
Ingredients
120 Tuna
10 Anchovies
1 Red onion
10 Cherry tomatoes
120 Black olives
4 Eggs
¼ Carrot
4 Olive oil
4 Red wine vinegar
4 Potatoes
1 Beaten egg
2 Flour
Olive oil
Salt
Pepper
Directions
1
Bring a volume of water to a boil, when the water is simmering, cook the eggs for 9 minutes, then plunge them into cold water to stop the cooking.
2
In the meantime, peel and finely slice the red onion, set aside.
3
Cut the cherry tomatoes into quarters and set aside.
4
Remove the cooled eggs from their shells, then using the tip of a knife, carve teeth to create the chick's beak in the shell. Carefully detach. Peel a piece of carrot and cut out 4 small triangles for the beaks. Place 2 peppercorns on each chick to form the eyes. Set aside.
5
Peel and grate the potatoes. Place them in a clean cloth and squeeze to remove as much moisture as possible.
6
Place in a mixing bowl and add the eggs and the flour. Season with salt and pepper, then mix using a wooden spatula.
7
Heat a volume of frying oil in a pot or in a deep fryer.
8
Preheat the oven to 210 °C. Grease a silicone muffin tray. Fill the molds with the potato mixture and press it up along the sides, then create a hollow in the center. Bake for 20 minutes.
9
Place the salad on the plates and sprinkle with red onions, cherry tomatoes, black olives, tuna, and a few anchovy fillets.
10
To finish, add the rösti cup and place the egg shaped like a chick inside. Season with dressing. Serve.
Ingredients
Ingredients
120 Tuna
10 Anchovies
1 Red onion
10 Cherry tomatoes
120 Black olives
4 Eggs
¼ Carrot
4 Olive oil
4 Red wine vinegar
4 Potatoes
1 Beaten egg
2 Flour
Olive oil
Salt
Pepper
Directions
Directions
1
Bring a volume of water to a boil, when the water is simmering, cook the eggs for 9 minutes, then plunge them into cold water to stop the cooking.
2
In the meantime, peel and finely slice the red onion, set aside.
3
Cut the cherry tomatoes into quarters and set aside.
4
Remove the cooled eggs from their shells, then using the tip of a knife, carve teeth to create the chick's beak in the shell. Carefully detach. Peel a piece of carrot and cut out 4 small triangles for the beaks. Place 2 peppercorns on each chick to form the eyes. Set aside.
5
Peel and grate the potatoes. Place them in a clean cloth and squeeze to remove as much moisture as possible.
6
Place in a mixing bowl and add the eggs and the flour. Season with salt and pepper, then mix using a wooden spatula.
7
Heat a volume of frying oil in a pot or in a deep fryer.
8
Preheat the oven to 210 °C. Grease a silicone muffin tray. Fill the molds with the potato mixture and press it up along the sides, then create a hollow in the center. Bake for 20 minutes.
9
Place the salad on the plates and sprinkle with red onions, cherry tomatoes, black olives, tuna, and a few anchovy fillets.
10
To finish, add the rösti cup and place the egg shaped like a chick inside. Season with dressing. Serve.
Notes
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