|3 cupsGreen Beans; cold, blanched|
|4 Tomatoes; quartered|
|1 headBoston lettuce; seperated, washed, drained and dried|
|3 cupsFrench potato salad; see below|
|1 cupCanned tuna chunks; drained|
|1/2 cupCalametta olives; pitted|
|3 Hard boiled eggs; peeled, quartered|
|6 Anchovy filets; drained|
|*French potato salad|
|2 lbsBoiling potatoes|
|2 tablespoonsShallots; minced|
|2/3 cupWhite vermouth|
|1/3 cupWine vinegar|
|1 tablespoonDijon mustard|
|1 cupOlive oil|
|1/2 cupWine vinegar|
|1 teaspoonDry mustard|
|1 1/2 cupsOlive oil|
Salad Nicoise Preparation
French potato salad
Boil the potatoes until tender when pierced with a knife. Drain. As soon as they cool, peel, and cut them into slices, Place in bowl. Mix the ingredients for the French potato salad and pour the over the warm potatoes. Toss gently, cover and refrigerate.
Beat the vinegar, mustard and salt in a bowl until the salt has dissolved. Beat in the oil by droplets. Season to taste.
Season the beans and tomatoes with several spoonfuls of vinaigrette. Toss the lettuce leaves in a salad bowl with 1/4 cup of vinaigrette, and place the leaves aroud the edge of the bowl. Arrange the potatoes in the bottom of the salad bowl. Decorate with the beans and tomatoes, interspersing them with a design of tuna chunks, olives, eggs, and anchovies. Pour the remaining dressing ove the salad and serve.
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