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Salade Nicoise

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/nikchick/190583550/in/photostream/">Image Credit</a></p>
Ingredients
  Potatoes 10 Medium
  Frozen whole green beans 10 Ounce (1 package)
  Olive oil 3⁄4 Cup (12 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon, chopped
  Chives 1 Teaspoon, finely cut
  Onion 1⁄4 Teaspoon
  Boston lettuce 1 Small, separated into leaves
  Canned tuna 7 Ounce, drained and broken into chunks (1 can)
  Tomato wedges 2 Large
  Canned rolled anchovy fillets 2 Ounce, drained (1 can)
  Canned sardines 8 Ounce, drained (Small, 2 cans, 4 ounces each)
  Hard cooked eggs 3 , shelled and halved
  Ripe olives 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Take a large saucepan, and add potatoes in it and cover it with salted water. Cook for about half an hour until soft. Drain, and cool until easy to handle, peel and slice them. Arrange it in a shallow dish.
2. Take a small saucepan, add green beans and cook it following label directions, and put the green beans on a pie plate.
3. In a jar add vinegar, olive oil, chives, parsley and onion salt and cover it with tight lid. Shake to mix the dressing mixture. Spoon ½ cup of the mixture over potatoes and 2 tbsp over beans; allow it to stand for half an hour.
4. Take a large shallow serving platter with lettuce. Layer it with potato slices and top it with tuna and arrange green beans in its center. Place 6 tomato wedges shaped like flower over beans and place anchovy in its center.

SERVING
5. Arrange remaining tomato wedges, egg halves, and sardines and top it with olives and anchovies in a border over the platter edge. Spoon the remaining dressing all over the platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Everyday

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