INGREDIENTS

1 large head lettuce [preferably not iceberg]
1 lb green beans, fresh or frozen, steamed and “refreshed” in cold water
1-1/2 Tbsp Minced Shallots
1/2 to 2/3 cup basic vinaigrette [made with an unflavored Extra Virgin Olive Oil like our Picholine Olive Oil, and a vinegar like our Traditional Balsamic ]
Salt and freshly Ground Black Pepper
4 ripe tomatoes, cut into wedges
4-6 “B” size [i.e. small] potatoes, boiled, cooled, peeled, and sliced
Two 3-ounce cans chunk tuna, preferably oil-packed, drained
6 hard-boiled eggs, peeled and halved [this is another good use of leftover Easter eggs!]
1 can of flat anchovy fillets*
1/3 Cup small black Niçoise-type olives
2 Tbsp capers
3 Tbsp fresh parsley, minced

STEPS

Separate head of lettuce, and arrange the leaves on a big, chilled serving platter or around the bottom of a wide, shallow serving bowl.

Toss the cold green beans with the shallots, a little of your prepared vinaigrette, and salt and pepper.

In a separate bowl, toss the tomato wedges with some of the vinaigrette. Place the boiled potatoes in the center of the platter, and arrange the green beans, tomatoes, and tuna in separate mounds around the potatoes.

Garnish the edges of the serving platter or bowl with boiled egg halves. If you are using anchovies, put one on top of each egg.  Dress the salad with the remainder of the vinaigrette, and top with olives, capers, and parsley right before serving.

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