Salad Nicoise Recipe
I originally made this Salade Nicoise for my spouse but I can't stop eating it now! I have a weakness for Beans, thus I prepare this recipe often. You will be ever grateful to the French people for sharing this addictive Salade Nicoise recipe with the world!. A yummy Side Dish dish that I recommend to my friends is this recipe of Salade Nicoise. Please share this Salade Nicoise recipe with your friends and family and let me know what they have to say.
Ingredients
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon salt
Freshly ground pepper
2 tablespoons each finely chopped chives and parsley
4 large boiling potatoes
Boiling, salted water
1 1/2 pounds green beans
2 large tomatoes
2 or 3 hard-cooked eggs
10 to 12 anchovy fillets
1/2 cup pitted extra-large ripe olives
1 tablespoon capers (optional)
Butter lettuce
1 can (7 oz.) solid-pack white alba-core tuna, drained (optional)
Watercress (optional)
Directions
For dressing, shake together oil, vinegar, salt, pepper, chives, and parsley; chill.
Cook unpeeled potatoes in boiling, salted water 20 minutes, or until tender; cool immediately under cold water; peel and slice.
Pour over just enough dressing to coat slices, mix lightly.
Cover; chill at least 2 hours.
Cut offends of beans and cut into 1 1/2-inch lengths; cook in boiling, salted water about 15 minutes or until crisp-tender; drain and cool immediately with cold water.
Drain well again, then turn into a bowl and coat lightly with dressing.
Cover and chill at least 2 hours.
Select a rimmed platter or large, shallow bowl and mound potato salad down the center.
Arrange marinated green beans on each side.
Peel tomatoes and cut in wedges.
Quarter the hard-cooked eggs and alternate the egg quarters and tomato wedges beside the green beans.
Criss-cross the anchovy fillets across the top of the potatoes.
Garnish with olives and sprinkle with capers.
Cook unpeeled potatoes in boiling, salted water 20 minutes, or until tender; cool immediately under cold water; peel and slice.
Pour over just enough dressing to coat slices, mix lightly.
Cover; chill at least 2 hours.
Cut offends of beans and cut into 1 1/2-inch lengths; cook in boiling, salted water about 15 minutes or until crisp-tender; drain and cool immediately with cold water.
Drain well again, then turn into a bowl and coat lightly with dressing.
Cover and chill at least 2 hours.
Select a rimmed platter or large, shallow bowl and mound potato salad down the center.
Arrange marinated green beans on each side.
Peel tomatoes and cut in wedges.
Quarter the hard-cooked eggs and alternate the egg quarters and tomato wedges beside the green beans.
Criss-cross the anchovy fillets across the top of the potatoes.
Garnish with olives and sprinkle with capers.
