Actually today’s weather is not really into salade Niçoise, but… who cares? The calendar tells me it’s june, so it’s meant to be, well, at least warm (and yes, the irony switch is ON). So,I ‘ve decided it has to be niçoise, and voilà, a little bit of chopped veggies, a little bit of tuna and lemon juice, a grilled slice of bread to go with it and a cool glass of white wine and you can enjoy (at least the imaginary heat of a summer day in Provence).
- red peppers
- lemon juice
- flat leave parsley
- olive oil
- chop all the vegetables into samesized little cubes;
- chop the parsley;
- mix it all together, adding the shredded tuna, add the lemon juice and the olive oil, and season to taste.