All About Foods Court

Ingredients :

For 6 guests :

1 kg cheek of beef

600 g of beef neck; cut into squares measuring 4cm on each side

150 g of fresh pork breast

2 onions

1 carrot, diced

2 garlic cloves

18 pearl onions

80 g of flour

1 bouquet garni

1 lt of tannic red wine (such as a cotes du Rhone)

1 lt of beef stock (kub for ex)

This lovely entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This delightful version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement.

Prep Time: 1 hours, 00 minutes

Cook Time: 20 minutes

Ingredients:

2 5-oz 3/4 –inch thick tuna fillets

½ teaspoon dried tarragon

¼ teaspoon salt

Dash (1/16 teaspoon) black pepper

2 small red potatoes

5 ounces green beans, cut into 2-inch pieces

8 romaine lettuce leaves

2 small plum tomatoes, quartered

2 hard-boiled eggs, quartered

8 black olives

2 teaspoons capers

Lemon Mustard Vinaigrette

Chilled salad plates