Spring Vegetable Salad Nicoise
|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|
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.