Salad Nicoise Recipe
Ingredients
| Potatoes | 5 Medium, cooked | |
| Green beans | 1/2 Pound | |
| Vegetable oil | 2/3 Cup (16 tbs) | |
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Mustard | 1 Tablespoon, prepared | |
| Parsley | 1 Tablespoon, chopped | |
| Onion - 1/2 teaspoon, instant minced | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 2 Large | |
| Red onion | 1 | |
| Green pepper | 1 Small | |
| Olives - 6 ripe, halved | ||
| Eggs - 3, hard-cooked, shelled and sliced | ||
| Anchovy fillets, | 1 Can (10oz) | |
| Romaine - 2 medium heads | ||
| Tuna fish | 1 Can (10oz), drained | |
Directions
MAKING
1) In a shallow dish, peel, thickly slice and place the potatoes.
2) In another shallow dish, place the green beans.
3) In a jar with a tight-fitting lid, add the garlic, mustard, parsley, onion, oil, salt and pepper, then shake well to mix.
4) Drizzle 1/2 cup dressing over the potatoes and 2 tablespoonfuls over the beans, then allow to stand for minimum 30 minutes.
5) In a large salad bowl, arrange layers of vegetables, eggs, anchovies and romaine. Top with the tuna, pour over rest of the dressing and toss lightly to blend.
SERVING
6) Spoon on individual serving plates and serve immediately.
1) In a shallow dish, peel, thickly slice and place the potatoes.
2) In another shallow dish, place the green beans.
3) In a jar with a tight-fitting lid, add the garlic, mustard, parsley, onion, oil, salt and pepper, then shake well to mix.
4) Drizzle 1/2 cup dressing over the potatoes and 2 tablespoonfuls over the beans, then allow to stand for minimum 30 minutes.
5) In a large salad bowl, arrange layers of vegetables, eggs, anchovies and romaine. Top with the tuna, pour over rest of the dressing and toss lightly to blend.
SERVING
6) Spoon on individual serving plates and serve immediately.
Chef
