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Spring Vegetable Salad Nicoise

Salad.Carnival's picture
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Ingredients
  Small thin skinned potatoes 3⁄4 Pound
  Boiling water 1 Cup (16 tbs)
  Green asparagus 1⁄2 Pound, cut into 2-inch lengths (Ends Removed)
  Asparagus 3⁄4 Pound, tough ends removed, cut into slanting slices about 1/2-inch thick (Ends Removed)
  Shelled peas/One 10 ounce frozen peas package 1 Pound
  Lettuce 1 (Butter Or Red Leaf)
  Canned tuna 14 Ounce, drained (Two 7 Ounce Cans)
  Red onion 1 Small, thinly sliced
  Tomatoes 3 Large, cut into wedges
  Hard-cooked eggs 2 , sliced
  Pitted ripe olives 1 Dozen
  Creamy dijon dressing 2 Tablespoon
Directions

Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes).
Lift out potatoes with slotted spoon and cool quickly under cold running water and drain.
Cut into 3/4-inch cubes.
Cook beans, covered, in the boiling water until just barely tender (about 10 minutes); cool quickly under cold running water and drain.
Place asparagus in enough boiling water to cover.
Cook, covered, over medium-high heat until tender (about 8 minutes); drain and cool under cold running water and drain again.
Place fresh peas in .1 inch boiling water.
Cover and cook over medium-high heat until tender (about 5 minutes); drain and cool under cold running water and drain again.
Line a large shallow salad bowl with lettuce leaves.
Distribute potatoes, beans, asparagus, and peas over bottom; cover with a layer of tuna chunks.
Arrange onion, tomato, egg, olives, and anchovies (if used) over top.
Cover and refrigerate until thoroughly chilled or until next day.
Prepare dressing, cover and chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Interest: 
Spring, Everyday, Healthy
Ingredient: 
Vegetable

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