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Salad Nicoise

the.instructor's picture
Ingredients
  Olive oil 3⁄4 Cup (12 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Finely chopped chives 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Boiling potatoes 4 Large
  Boiling salted water 1 Cup (16 tbs) (As Required)
  Green beans 1 1⁄2 Pound
  Tomatoes 2 Large
  Hard cooked eggs 3
  Anchovy fillets 12
  Pitted extra large ripe olives 1⁄2 Cup (8 tbs)
  Capers 1 Tablespoon
  Butter lettuce 1
  Canned white albacore tuna 7 Ounce, drained (Solid pack)
Directions

For dressing, shake together oil, vinegar, salt, pepper, chives, and parsley; chill.
Cook unpeeled potatoes in boiling, salted water 20 minutes, or until tender; cool immediately under cold water; peel and slice.
Pour over just enough dressing to coat slices, mix lightly.
Cover; chill at least 2 hours.
Cut offends of beans and cut into 1 1/2-inch lengths; cook in boiling, salted water about 15 minutes or until crisp-tender; drain and cool immediately with cold water.
Drain well again, then turn into a bowl and coat lightly with dressing.
Cover and chill at least 2 hours.
Select a rimmed platter or large, shallow bowl and mound potato salad down the center.
Arrange marinated green beans on each side.
Peel tomatoes and cut in wedges.
Quarter the hard-cooked eggs and alternate the egg quarters and tomato wedges beside the green beans.
Criss-cross the anchovy fillets across the top of the potatoes.
Garnish with olives and sprinkle with capers.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean

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