The famous nicoise salad with pastis Henri Bardouin by Pierre Psaltis
For 4 people
160 ml of pastis Henri Bardouin
30 ml (2 tablespoons) of honey
1/3 cup (80 mL) of sunflower or canola oil
30 ml (2 tablespoons) of cider vinegar or rice
30 ml (2 tablespoons) fresh parsley, chopped
Salt and black pepper from the mill
8 lettuce leaves, shredded
1 large tomato, quartered
1 yellow pepper, cut into strips
3 hard boiled eggs, quartered
1 box of 170 g light pieces of tuna, drained.
In a saucepan, bring to the boil pastis Henri Bardouin and honey. Let reduce by half. Let cool. Stir in oil, vinegar and parsley to reduce pastis. Season and reserve. In 4 plates, share the lettuce. Garnish with the rest of the ingredients. Sprinkle with vinaigrette and serve. Attention, on the picture, there are anchovies, it is not essential with this type of vinaigrette, abstain.
Another idea: this vinaigrette is perfect for a marinade for poultry, pork and salmon.