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Green Beans Salad Nicoise

salad.queen's picture
Ingredients
  Green beans 8 Ounce
  Whole tiny new potatoes 12 Ounce, sliced
  Potatoes 12 Ounce, sliced
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  White wine vinegar/White vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Tarragon 1 Teaspoon, snipped
  Snipped fresh tarragon/1/4 teaspoon dried tarragon, crushed 1 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Pepper 1 Dash
  Boston lettuce leaves/Bibb lettuce leaves 4
  Salmon/Tuna 8 Ounce, cooked
  Cooked flaked salmon/Tuna / 1 can, 9 1/4 ounce chunk white tuna in water, drained and broken into chunks 8 Ounce (1/4 cup)
  Tomatoes 2 Medium, cut into wedges
  Tuna chunks 9 1⁄4 Ounce, drained (1 Can)
  Hard cooked eggs 2 , cut into wedges
  Eggs 2 , cut into wedges
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Ripe olives 1⁄2 Cup (8 tbs), pitted
  Sliced green onions 1⁄4 Cup (4 tbs)
  Green onions 1⁄4 Cup (4 tbs), sliced
Directions

GETTING READY
1. To prepare the green beans wash them and if desired, remove ends and strings.

MAKING
2. In a large covered saucepan or Dutch oven cook the green beans and potatoes in boiling water for 15 to 20 minutes until just tender.
3. Then drain and place them in a medium bowl.
4. With cover let them chill for 2 to 24 hours.
5. To make the dressing in a Tupperware Quick Shake container shake well applying seal and cap after adding the oil, vinegar, sugar, tarragon, dry mustard and pepper.

SERVING
6. Line 4 dinner plates with lettuce leaves and arrange green beans, potatoes, salmon or tuna, tomatoes, hard-cooked eggs and olives if desired.
7. Sprinkle each serving with green onions and if desired, top with anchovy fillets and garnish with chervil.
8. Shake the dressing well, pour over salads and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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