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Salad days are here again ...

It’s Saturday, so another trip to the local market was scheduled - today we also stopped for cappuccini & cornetti (croissants). Again, we wandered through the makeshift Saturday market, again blown away by the selection of fresh and local produce - seasonal veg, olives, cheeses, cured meats and salted fish. Because it’s still early in the planting season, there was also a huge variety of "grow your own" herbs, salads, veggies and flowers - it’s quite a experience, wandering through those aisles. We came away with some amazing looking tomatoes, Gaeta olives, french string beans, a huge cos lettuce (40 cents!) and some flowers for our newly turned plots.

The weather has been very mixed, always warm, but only occasionally sunny and very often thundery at this time of year. However, we have been lucky enough to be able to eat outside on the balcony looking over the valley to Montecassino - always a delight. I don’t think I’ll ever take this view for granted!



View from the balcony

Salad Nicoise

(yes, I know - the egg is missing!)

Ingredients -

  • 1 large potato - peeled and chopped into small bits

  • 16 string beans - washed, topped and tailed

  • 4 anchovies

  • 1/2 a jar of good quality tuna

  • 16 black olives

  • A few leaves of cos lettuce, washed and chopped

  • 1-2 ripe & delicious tomatoes - chopped into 8

Dressing -

  • 1/2 a lemon

  • EVO oil

  • Salt & pepper to taste

Method -

  1. Bring to the boil a pan of salted water

  2. Add potatoes first, boil for 2 minutes, then add the beans

  3. Prepare the rest of the salad ingredients by washing and dressing the lettuce leaves - lay them out on a flat plate in the centre

  4. Add 4 tomatoes evenly around the edges

  5. Lay tuna bits beside the tomato

  6. Add anchovies

  7. Once potato & beans are cooked lay them evenly around the plate

  8. Add olives

  9. Make dressing by squeezing the juice of one lemon and mix with 1 part lemon with 3 parts EVO oil, add salt and pepper to taste

Add dressing to the whole plate by spooning over

Serve with local bread



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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