Tuesday, August 31, 2010

Salad Nicoise with Slow Roasted Vegetable Ravioli

This light dinner dish is a modern twist on the French classic!

Adapted from the Latina Deliciously Fresh Recipe Book, page 20

Serves 4


625g pack fresh slow roasted vegetable ravioli
4 eggs
375g green beans, blanched and halved diagonally
4 large vine-ripened tomatoes, chopped
2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil
¼-½ cup pitted kalamata olives, halved
¼ cup fresh flat-leaf parsley leaves, roughly torn
8 small anchovy fillets, torn lengthways
2 tablespoons freshly squeezed lemon juice
Freshly cracked pepper, for serving

  1. Add ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
  2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Cool in cold water, peel and cut into quarters.
  3. Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.
  4. Combine reserved oil from tuna and lemon juice in a screw top jar.
  5. Add dressing to salad and gently combine. Serve topped with eggs and pepper.

No comments:

Post a Comment

Blog Widget by LinkWithin