Michael's Salad Nicoise Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
Method

Ingredients

 Cos lettuce1
 Cucumber1 Small
 Green pepper1 Large
 Tomatoes4 Small
 Hard boiled eggs4
 Avocado pear1
 Tuna fish1 Medium
 Anchovy fillet4
 Olive oil6 Tablespoon
 Wine vinegar2 Tablespoon
 Egg yolk1
 Dijon mustard1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Basil1 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 5478 Calories from Fat 2495

% Daily Value*

Total Fat 281 g431.7%

Saturated Fat 58.9 g294.3%

Trans Fat 0 g

Cholesterol 2152.7 mg

Sodium 3282.2 mg136.8%

Total Carbohydrates 56 g18.6%

Dietary Fiber 28.2 g112.8%

Sugars 22.2 g

Protein 654 g1308.6%

Vitamin A 1757% Vitamin C 474%

Calcium 59.5% Iron 202.3%

*Based on a 2000 Calorie diet

Directions

Prepare the salad in advance by separating and washing the leaves of 1 head cos lettuce.
Rinse several times.
Dry the leaves by letting them drain in a colander.
Roll in an absorbent towel or paper and store in refrigerator to crisp.
Peel 1 small cucumber, wrap in plastic.
Wash and cut off the top of 1 large green pepper.
Cut in half, remove seeds and cut away white membrane, cut lengthwise.
Put in a plastic container.
Peel and cut into quarters 4 hard-boiled eggs; put in a plastic container.
Cut 4 small tomatoes in quarters and put in a plastic container.
Store all of these in the refrigerator until the time to make the salad.
Put in a jar with a screw top 6 tablespoons olive oil, 2 tablespoons wine vinegar, 1 egg yolk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper.
Shake well and store in a cool place until serving time.
Towards the evening arrange the salad in a salad bowl.
Cut the leaves of the cos lettuce into smaller pieces and put into bowl.
Add the cucumber cut into cubes, the green pepper cut into strips, the quartered eggs and tomatoes.
Flake a medium-size tin of tuna fish into large pieces.
Cut 4 anchovy fillets into halves.
Peel and cut in thick strips 1 avocado pear.
Add to the green cos lettuce in the bowl.
Sprinkle with 1 tablespoon finely chopped fresh basil.
If not in season dried basil can be used.
Set aside in the refrigerator until serving time.
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