Salad Niçoise

It is difficult to specify variable quantities in the CK recipe format, I never take the whole quantity of sardellenfilets and thunfisch but always only the sim... read more It is difficult to specify variable quantities in the CK recipe format, I never take the whole quantity of sardellenfilets and thunfisch but always only the simple, oil-laid sardellenfilets or the filled sardellenfilets or thunfisch .or I combine and reduce the quantities at the same time. many greetings annamaria

Now also the pictures are set for this: picture 1: if you have the opportunity to prepare this salad in summer holiday near beziers, I recommend the following:... read more Now also the pictures are set for this: picture 1: if you have the opportunity to prepare this salad in summer holiday near beziers, I recommend the following: a regional olive oil, for example the L'Olibou olive oil from Bizes-Minervois, meer salt from South French salt, fresh fresh whirls from lézignan. my pictured, winter selection looks beautiful, but didn't taste to the south of France. image 2: for salting the tomato you can also take salt from the mill very well, and do not irritate, a paprika has changed the color, the yellow example looked immaculate from the outside, but turned out to be inedible from the inside. bild 3: The tomatoes are again salted, the vinaigrette is very well emulsified with an estranged capucquin foamer and mixed under the salate. bild 4: the very salty ingredients of the salate (olive, sardelle) can be dressed extra on the salate, so you can preserve the contrast between the tomatoes and the sweet salad. the secret of the salate is thus to combine the possible aromes on a teller in a southern French summer, but to allow them to be even more contrasted by separate dressing. the experimental lantern are not limited. there is only one rule that I will no longer break: best ingredients and the salat really only prepare in summer and as far as possible in the south of France. good appetit annamaria

Sorry, it's been a mistaken little bite for olive oil. the olive oil is called l’oulibo and comes from Bize-Minervois. it is made from the olive variety la lucq... read more Sorry, it's been a mistaken little bite for olive oil. the olive oil is called l’oulibo and comes from Bize-Minervois. it is made from the olive variety la lucques. the olive is the diament of every good table, it calms the hunger and awakes the appetit (joel robuchon) annamaria