Eat in season, eat in season, eat in season…. Be one with mother nature and what she provides. Yes, yes. I totally agree with that. But you know what? Its been a few months of seasonal (cold winter) eating and I need me a fresh, light, colorful salad!
Californian Salad Niçoise.
1 head of fresh “live” (still in its earth) lettuce, either Butter or Lambs lettuce, washed and torn apart
1/2 head of radicchio
1 very red ripe tomato, cut into wedges
2 hard boiled eggs-organic!, quartered
1 can of sustainably caught tuna (in water)
1/2 english cucumber, sliced
handful of crumbled Greek Feta cheese (you can get a light version of this)
handful of Niçoise olives (small, pits removed)
a few Cornichons
Assemble on a large plate.
For the dressing:
4 tbs of good quality extra virgin olive oil, preferably Greek or Californian
juice of 1/2 a lemon
1 tsp of Dijon mustard
1 tsp of honey
Fleur de Sel and freshly cracked pepper to serve (Fleur de Sel is KEY!!)
Mix together and drizzle over salad.