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When looking for a Nicoise salad recipe, you may come across different versions, some using only raw vegetables, some using potatoes or some replacing the tuna with some grilled salmon.
This recipe may not be authentic but this is the one I grew up with. This delicious salad will make a great meal, especially under the scorching summer sun.
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Poulet Basquaise is not as popular in Australia as Coq au Vin or Boeuf Bourguignon. However, this summer dish packed with flavours is very popular back in the South of France. The traditional garnish is usually capsicums and tomatoes; however you may add olives and Jambon de Bayonne (we replaced it with Serrano Ham in our recipe).
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What’s that must-have in our kitchen cupboards, that little ingredient which will make our food more appetizing, more exciting? It’s salt of course -- we reach for it every day. Without salt, our food would be almost tasteless; salt seasons and perfects the simplest of dishes.
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When you want to prepare the traditional “Coq au Vin” or “Poulet Basquaise”, you may want to cut a large chicken into eight pieces. While the process may seem a little intimidating at first, it’s not actually as hard as you’d think.
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To my opinion, Pata Negra also known as “Jamon Iberico” is one of the finest hams in the world: it just melts in the mouth. This recipe compliments the sweetness and nuttiness of this beautiful ham. A real treat for Christmas or parties any times of the year!
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