St. Tropez Summer Salad
The salad is so pleasant in look and taste that will please even the toughest guest. A single complex bite will bring the bohemian and sunny spirit to the table.
4 fresh heirloom tomatoes
¼ baby fennel bulb, cut to thin ribbons
¼ green pepper, cut to thin slices
¼ red onion, cut to thin slices
5 fingering potatoes
1 Kirby cucumber, peeled and cut to thin pieces, lengthwise
8 nicoise olives
1 egg, hard-boiled
4 fillets of anchovies, in pure olive oil
1 spring parsley for garnish
Salt and freshly ground black pepper to taste
Freshly squeezed lemon juice
FOR THE HERB OLIVE OIL
1-cup extra virgin olive oil
1 sprig fresh rosemary
1 sprig fresh basil
2 bay leaves
2 whole black pepper corn
1 garlic clove, thinly sliced
To make the herb olive oil in a small glass jar add one cup extra virgin olive oil and mix it with the fresh basil, rosemary, bay leaves, black pepper corn and thinly sliced garlic clove. The herb olive oil can be prepared the night before.
Boiled the fingering potatoes and let them cool. Hard boil the egg, peel and cut it to 4 pieces.
Find the full recipe at the August issue of MAZA Cooking Journals available on the iTunes Store.
