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Salad Nicoise

Barbecue.Master's picture
Ingredients
  Green beans 1⁄2 Pound
  Cooked artichoke hearts 1⁄2 Pound, cut into halves
  Onion 1⁄2 Medium, thinly sliced
  Canned solid tuna 6 1⁄2 Ounce, drained and broken into chunks (1 Can)
  Chopped basil 2 Tablespoon
  Cherry tomatoes 12
  Pitted black olives 12
  Green pepper 1⁄2 , sliced
  Sweet red pepper 1⁄2 , sliced
  Romaine lettuce 1⁄2 , washed and well dried
  Hard boiled eggs 3 , shelled and quartered (For Garnish)
  Anchovies 2 Ounce, drained (1 Tin, For Garnish)
  Finely chopped fresh parsley 1⁄2 Cup (8 tbs) (For Garnish)
For dressing
  Olive oil 3⁄4 Cup (12 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Dry mustard 1 Teaspoon
  Garlic 3 Clove (15 gm), sliced
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

The night before, combine dressing ingredients in a glass jar.
Shake well and leave for 12 hours at room temperature.
Before serving, remove garlic slices.
The next day, immerse beans in boiling water for 2 or 3 minutes.
Place under cold running water, then drain and cool.
Combine cooled beans, artichoke hearts and onion with one-third of the salad dressing.
Marinate in the refrigerator for 1 or 2 hours.
Toss 2 or 3 times while marinating.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Artichoke
Interest: 
Gourmet

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