Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here at DropChef, we have tweaked it a bit to adapt it to our style. According to our Chef the French Niçoise salads are made with baby potatoes and served with anchovies. We wanted to add an exotic touch so we went with vitolette potatoes and smoked salmon :)
Nutritional Info (per portion)
Calories:
324 kcal
Carbohydrates:
23 g
Protein:
18 g
Fat:
15 g
Eggs
(Egg)
Peanuts
(Salmon)
Sulphur Dioxide & Sulphites
(Balsamic Vinegar)
Kish Fish Wild Atlantic Haddock with Beetroot & Butter Basted Potato Cakes, Charred Scallion, Broccoli & Wild Garlic Pesto
This meal is a beautiful balance of flavours and textures—earthy, sweet, and creamy beetroot and potato cakes, tender fish with smoky scallions, and the vibrant pesto bringing everything together. Enjoy!
Warm & Hearty Barley Salad with Peppery Rocket & Toasted Walnuts
Pearl barley is barley with all the bran removed, giving the round, shiny grains a pearlescent white colour. Pearl barley is widely used in Japan and countries with cool climates. In this dish we pair walnuts and tenderstem broccoli to really pack a nutritious punch!
Irish Steak with Sweet Potato Wedges, Tenderstem Broccoli & Cumin Butter
Irish steak from our craft butchers. Cook it to perfection by leaving the steak to rest outside of the fridge for 20-30 minutes and make sure your pan is super-hot before putting the steak in it - this will ensure you seal in the juices. We recommend using an oil with a very high burning temperature like rapeseed oil.
Wild Mushroom & Truffle Risotto
A dish rich with flavor! The orange mushrooms are Chanterelle - a culinary delicacy served to nobility throughout Europe since the 18th century! With a splash of truffle oil, truly you will be eating like a king or queen.
