Salad Nicoise
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Wednesday, 22 June 2011 16:18
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2 pounds unpeeled small red potatoes 1 ½ pounds fresh green beans Herb Dressing (see recipe below) 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole 3-ounce packs albacore...

 

  • 2 pounds unpeeled small red potatoes
  • 1 ½ pounds fresh green beans
  • Herb Dressing (see recipe below)
  • 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole
  • 3-ounce packs albacore tuna, flaked
  • 1 2-ounce can anchovy fillets, drained (optional)
  • hard-boiled eggs, quartered
  • 5 ripe plum tomatoes, cut into wedges or 1 8-oz container grape tomatoes
  • 1 cup sliced ripe olives

Herb Dressing:

  • 1 cup olive oil
  • ½ cup red wine or balsamic vinegar
  • ¼ cup drained capers
  • 2 green onions, chopped
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp dry mustard
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 clove garlic, pressed
  • 1 tsp Worcestershire sauce
  1. Cook potatoes in boiling water to cover 15 minutes until tender; drain; cool and cut into slices; set aside
  2. Cook green beans in boiling water to cover 3 minutes; drain and plunge into iced water to maintain color and stop cooking process
  3. Gently toss potato, green beans, and ½ cup of herb dressing in large bowl; chill at least 30 minutes
  4. Line salad dish with lettuce leaves from whole head of romaine; arrange potatoes over lettuce bed and top with torn lettuce pieces
  5. Mound tuna in center of greens;
  6. Arrange anchovies around tuna then place eggs and tomato wedges on salad
  7. Whisk together all ingredients in herb dressing and chill for 1 hour
  8. Sprinkle with sliced olives and serve with herb dressing

Serves 8

 

Last Updated on Wednesday, 06 July 2011 02:23