V0: described, not machine-verified
Salade Niçoise
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Ingredients
- Garlic1 clove
- kosher saltto taste
- Olive Oil1/3 cup
- Fresh lemon juice2 Tbsp
- Dijon mustard1 tbsp
- shallot1 (minced)
- freshly ground black pepperto taste
- small new potatoes1 lb (boiled)
- haricot verts8 oz (blanched)
- Cherry tomatoes12 oz (halved)
- black Niçoise olives1/2 cup (divided)
- marinated artichoke hearts8 oz (divided)
- anchovies8 (rinsed and drained)
- Hard-boiled eggs4 (halved lengthwise)
- cucumber1 small (thinly sliced)
- oil-packed tuna3 4 oz cans (drained)
- Red onion1/2 (sliced thinly)
Allergens (inferred from ingredient names): eggs, fish, mustard
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 14, fat 20, carbs 25, fiber 5, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: internationalcuisine.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed