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Nicoise Salad With Salad Greens

Chef.at.Home's picture
Ingredients
  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
  Salt 1 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)
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Seasoned
Dish: 
Salad
Ingredient: 
Potato

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