Salade Nicoise
Serves 8 people
Ingredients
1/2 lb. small red potatoes, quartered
1/4 cup pitted Nicoise olives
2 6-oz. cans tuna
1/2 red onion, thinly sliced
1/2 lb. fresh green beans, trimmed and blanched
1/4 cup chopped fresh parsley
1/2 lb. washed, trimmed and torn Romaine lettuce leaves or mixed salad greens
1/2 lb. cherry or grape tomatoes
1 8-oz. bottle vinaigrette salad dressing
2 Tbs. Dijon mustard
3 hard-cooked eggs, quartered in wedges
2 Tbs. capers
3 anchovy filets, whole or sliced (optional)
Instructions
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but not soft, 10 to 15 minutes. Rinse potatoes under cold water to stop cooking; cool.
- In a large bowl, combine the potatoes, olives, tuna, red onion, green beans, and chopped parsley. Refrigerate for 3 to 4 hours.
- In a small bowl, blend vinaigrette dressing with Dijon mustard. Refrigerate.
- Just before serving, toss Romaine lettuce or salad greens with mustard vinaigrette. Place lettuce in large shallow bowl or on individual plates. Spoon potato/tuna mixture on top; garnish with hard-boiled egg wedges, cherry tomatoes, capers, and anchovies, if desired.
Source: Photo by Mediterasian.com