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How to Make Tuna Salade Niçoise with AsparagusProvençal Tuna Salad Recipe with Herbed Goat Cheese, Capers & Olives
This composed salad is named for the beautiful city of Nice on the Cote d'Azur, the French Riviera.
Come spring and a young man’s fancy turns to… asparagus. Eating fresh foods when they are in season is a core value in French cusines, arguably in any gourmet cuisine worthy of the name. Salade Niçoise is most often served as a composed salad, salade composée in French. This is one of those terms showing up with more frequency on fine dining menus. Quite simply, it means a salad whose elements are artfully arranged rather than tossed. The emergence of composed salads reflects the value chefs place on presentation, the visual appeal of what we serve and eat. The flavors would be the same if the salad were tossed. Similarly, the flavors would be the same if all the ingredients were put in a food processor and ground to a gruel! Flavor is important, but the experience of eating involves all the senses, visual and the contrast of textures. Provençal Tuna Salade Niçoise with Asparagus and Herbed Chevre
All of the cooked ingredients should be at room temperature or cooler (but not ice cold).
Variations:This is one of those recipes that cries out for variations. Here are but a few:
Lemon-Dijon Vinaigrette
Combine all and process in a blender or food processor, or shake well in a jar. Hungry for more?Find out what's happening in French Cuisine, Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris
The copyright of the article How to Make Tuna Salade Niçoise with Asparagus in French Cuisine is owned by Larry Ervin. Permission to republish How to Make Tuna Salade Niçoise with Asparagus in print or online must be granted by the author in writing.
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