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Cucumber Salad Nicoise

chef.pierre's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Nizza-Salat_an_der_F_Mittelmeerk%C3%BCste.JPG">Image Credit</a></p>
Ingredients
  Garlic 1 Clove (5 gm), peeled and bruised
  Lettuce 1
  Celery hearts 4 Ounce, thinly sliced (100 Gram)
  Cucumber 4 Ounce, peeled and thinly sliced (100 Gram)
  French beans 8 Ounce, topped and tailed (225 Gram, Small Size)
  Artichoke hearts 8 Ounce, thinly sliced (225 Gram, Young Tender Variety)
  Tomatoes 1 Pound, skinned, quartered and seeded (450 Gram)
  Green pepper 1 Large, cored, seeded and sliced into rings
  Onion 1 , peeled and sliced into rings
  Hard-boiled eggs 4 , halved
  Black olives 2 Ounce (50 Gram)
  Canned anchovy fillets 8 , drained and desalted
  Canned tuna in oil 8 Ounce, drained and separated into chunks (1 Can, 225 Gram)
For dressing
  Olive oil 7 Tablespoon
  Basil leaves 4 , finely chopped
  Salt To Taste
  Freshly ground white pepper To Taste
Directions

1. Rub the inside of a large salad bowl with the bruised garlic, then line the bowl with lettuce leaves. Chop the remaining lettuce leaves and arrange in the bottom of the bowl.
2. Mix together the celery and cucumber, with the French beans and artichoke hearts, if using. Place in the salad bowl.
3. Arrange the tomatoes, pepper, onion, eggs, olives, anchovies and tuna decoratively on top.
4. Mix together the ingredients for the dressing with salt and pepper to taste. Pour over the salad just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
8

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