Nicoise Salad With Salad Greens
|Potatoes||5 Medium, cooked, drained and cooled|
|Green beans||1 Pound, cooked, drained and cooled|
|Vegetable oil/Olive oil||2⁄3 Cup (10.67 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Prepared mustard||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Instant minced onion||12 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Tomatoes||2 Large, cut into slices|
|Romaine head||2 Medium|
|Red onion||1 , coarsely chopped|
|Green pepper||1 Large, halved, seeded and chopped|
|Hard-cooked eggs||4 , shelled and sliced lengthwise|
|Pitted ripe olives||8|
|Tomatoes||2 Large, cut into wedges|
|Canned tuna||13 Ounce, drained and broken into chunks|
|Canned rolled anchovy fillets||2 Ounce, drained (1 Can)|
1. Peel potatoes and cut into slices. Place in a shallow dish. Place beans in a second shallow dish.
2. Combine the oil, vinegar, garlic, mustard, parsley, onion, salt and pepper in a jar with a tight-fitting lid; shake well to mix. Drizzle 1/2 cup over the potatoes and 2 table-spoonfuls over the beans; let each stand at least 30 minutes to season.
3. Line a large salad bowl with romaine. Layer potatoes, beans, onion and green pepper in bottom. Arrange sliced eggs and the olives around edge, tomato wedges in a petal pattern in the center. Mound tuna on top. Place anchovies on egg slices.
4. Pass remainder of dressing separately.