Tour Diary – Stage 4

Nice – Nice 25km Team Time Trial

The beautiful and vibrant Mediterranean city of Nice hosts the Team Time Trial today in what promises to be an exciting dual between the Omega Pharma-QuickStep and Sky teams. Starting at 4 minute intervals, all teams will fight for time and professional pride as they race through the streets and outskirts of Nice.

With its hot, Mediterranean climate and beautiful beaches, it is no wonder that the city of Nice is known for its love of local seafood; so much so that it has given birth to the proverb “fish are born in the sea and die in oil”!

With this in mind, we went searching for an authentic Salade Nicoise recipe and found one by David Lebotvitz which hits the spot for this classic, tasty salad. The vitamin hit from the raw vegetables, the high protein from tuna and eggs and healthy fats from olive oil make this a well-rounded meal or snack. We like to team it with crusty bread for some carbs.

Bon Appetite!

http://www.davidlebovitz.com/2010/07/classic-salade-nicoise/

Classic Salade Niçoise
Makes 2 salads

  • 2 large, ripe tomatoes
  • salt
  • 1 clove garlic, peeled and halved
  • 1 small cucumber, peeled, seeded, and sliced
  • 2 spring onions, or 1 small red onion, peeled and thinly sliced
  • 1/2 cup (90g) peeled fava beans
  • 1/3 cup (55g) small black olives, preferably Niçoise olives
  • 1/2 head of lettuce, torn or shredded
  • 3 hard-cooked eggs (see below)
  • 6 tablespoons (90ml) extra-virgin olive oil
  • 2 tablespoons chopped fresh basil or flat-leaf parsley
  • freshly ground black pepper
  • 3-4 anchovy filets, cut into thin strips lengthwise, or a 6 ounces (180g) tin of tuna

1. Rub the clove of garlic all over the insides of a wooden salad bowl.

2. Cut the tomatoes into wedges and put them in a colander. Sprinkle them with salt, and let them drain for a few minutes while you finish the salad.

3. Add the cucumber, onions, fava beans, olives, and lettuce to the bowl.

4. Peel and cut the eggs into wedges.

5. Mix the olive oil with the herbs and a bit of salt and pepper. Add the tomatoes to the bowl and toss most of the dressing with the salad, reserving a bit to drizzle over the eggs. (If using tuna, toss that with the salad as well.) Season with additional salt, if necessary.

6. Place the eggs on top of the salad and drape the anchovy strips over the eggs. Pour the remaining dressing over the eggs.

To make hard-cooked eggs: Begin with room temperature large eggs. Bring a small pot of water to a boil. Reduce the heat to a simmer and gently lower the eggs in. Let cook for 9 minutes. Remove the eggs from the water and plunk them into a bowl of ice water, cracking the shells a bit after a few minutes, which aids in peeling.

 

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