Salade Terise
In my home in Provence, we have a saying “
Prenez la Salade Niçoise, et faites-lui le vôtre.” Which can be roughly translated into “Love is the Ice Cream of the Soul”. Provencal France is so romantic. And that is why I made this salad. It is perfect for you fresh Garden Greens, that should be in abundance right about now. The Key Ingredient, the Tuna in Olive Oil, is dreadfully hard to come by around Saskatchewan but should you sink to desperate levels Clover Leaf has your back sorta.
Salade Terise (for 2)
1 can Tuna packed in Olive Oil
3 Cups Garden Greens
4 small ripe red tomatoes
2 tbsp. of Large Capers
2 eggs
1 Red Bell pepper
1 Clove of Garlic
3 tbsp. Olive Oil
1 1/2 tbsp. Red Wine Vinegar
To kick it off get a salad bowl put in it the olive oil, and the red wine vinegar. Crush the clove of garlic then jab it with a fork. Use this garlic fork to mix up your olive oil and vinegar. Then let the garlic sit in the mixture and put it aside.
Now put the eggs on to boil. 12 minutes if you drop them straight into the boiling water, 15 if you let them heat up.
While the eggs are boiling, cut the tomatoes into nice bite size wedges, and the pepper into tiny thin strips.
Once the eggs are done dump out the hot water and put them into a cold water bath.
Now you can take the garlic fork, and any garlic bits in your olive oil and vinegar. Tear up your fresh greens into the bowl, add in the peppers, tomatoes, and capers. give everything a nice toss and pdivide up the salad onto plates.
Slice a cooled hard boiled egg up and place it on the salad. And divide up the Tuna and place it on top of the salad Et Voila! Salade Terise!
A Note on Tuna: You will never be able to get good enough Tuna in Olive Oil, but Rio Mare is pretty good. Everywhere I have found it, it has been pricey ($7 for three 80 gram cans), but worth it. Enjoy in moderation.