With red onion, cappers, green beans, black olives, steamed potatoes, red pepper confit, anchovies, sherry vinaigrette and fillets of sardines.
Nicoise salad (everything cut brunoise*)
- ½ small red onion
- 30gr capers
- 100gr green beans
- 40gr black olives
- 100gr cooked potatoes
- 100gr confit red peppers (remove skin and seeds)
- 1 ½ anchovies pickle
- 50gr tomato confit
- 5gr chopped chives
- 5gr chopped parsley
- 10ml lemon juice
- 5ml sherry vinegar
- 40ml olive oil
- Crush pepper
Sardines
- 3 fillet of sardines
- 70g parsley crust
- 150gr nicoise salad
- Micro herbs
- Cook fast in the pan with olive oil just for 2 min.
Parsley crust
- 1 bunch of parsley
- 4 slice bread
- 50ml olive oil
- 1 garlic clove
- ½ lemon zest
- Salt and crushed pepper
Blend all together and dry on top of the oven.
*Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.
