Classic French Salad Nicoise
|Dijon vinaigrette||3 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), peeled, minced|
|Baby artichokes||2 , trimmed, choke removed and cut into quarters|
|Extra virgin olive oil||1 Teaspoon|
|Baby greens||4 Cup (64 tbs) (Mixed Baby Greens)|
|Small tomatoes||2 , cut into 8 wedges|
|Cucumber||1⁄2 Medium, peeled, seeded and sliced|
|Green onions||1 , thinly sliced|
|Green pepper||1⁄2 Medium, seeded and thinly sliced|
|Basil||2 Large, chopped|
|Pitted nicoise olive||20|
|Tuna||4 Ounce, drained (Good-Quality Tuna, Packed In Oil)|
In a small bowl, mix together vinaigrette and garlic. Bring water to a boil in a small saucepan over high heat. Gently lower eggs into water and cook 11 minutes. Drain eggs and cover with cold water. When eggs are cool enough, crack and peel them. Slice eggs into quarters and set aside.
Squeeze lemon half into a bowl of cold water and place lemon in water. While eggs are cooking, trim artichokes, remove the choke (the fuzzy, silky part) and cut into quarters. Place artichokes in lemon-water bath to prevent browning. Heat a small skillet over medium heat. Add oil and, when oil is hot, drain artichokes and add to skillet. Cook, stirring once in a while until artichokes begin to brown and are tender when pierced with a knife, about 5 minutes.
To assemble salad, mound lettuce in center of plates. Place tomato wedges and eggs decoratively around edge of plate. Sprinkle cucumbers, green pepper, green onion, artichoke and olives over lettuce. Top with basil, tuna and anchovy fillets. Spoon dressing over top and serve.Please see video .