Salad Nicoise Recipe
Salad nicoise is a nutritious mixed vegetable salad. Made with a medley of fresh vegetables and cooked beans, salad nicoise is dressed with olive oil, vinegar and lemon juice with garlic to taste amongst others. Served with egg whites as garnish, it is fresh and crispy.
Ingredients
1 medium size all purpose potato
1/4 pound green beans, trimmed
1 can water packed light tuna, drained and flaked
1 small red onion, sliced thin
1 medium size ripe tomato, cored and cut into 1 inch cubes
1 medium size sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
6 medium size pitted ripe olives, coarsely chopped
1 cup low sodium chicken broth
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon Dijon or spicy brown mustard
1/4 teaspoon black pepper
1 anchovy, chopped fine
1 medium size head red leaf or other lettuce
1 large hard cooked egg white, chopped
Directions
Place the potato in a small heavy saucepan, add enough unsalted water to cover, and bring to a boil over moderately high heat.
Cover and cook until the potato is tender about 20 minutes.
Drain, then let stand until cool enough to handle.
Peel the potato, cut it into 1/2 inch cubes, and place it in a large bowl.
Meanwhile, in another small heavy saucepan set over moderately high heat, cook the green beans, covered, in enough boiling unsalted water to cover until tender but still crisp 6 to 7 minutes; drain, rinse under cold running water to stop the cooking, and drain again.
Cut the beans into 1 1/2 inch lengths and add to the cooked potatoes along with the tuna, onion, tomato, green pepper, and olives.
Toss gently to mix.
In a small bowl, whisk together the chicken broth, vinegar, lemon juice, olive oil, garlic, mustard, black pepper, and, if desired, the anchovy.
Pourhalf the dressing over the potato tuna mixture and toss gently.
Wash the lettuce, pat it dry with paper towels, and tear the leaves into bite size pieces.
Arrange on a platter and sprinkle with 2 to 3 tablespoons of the dressing.
Spoon the potato tuna mixture on top and sprinkle with the egg white.
Cover and cook until the potato is tender about 20 minutes.
Drain, then let stand until cool enough to handle.
Peel the potato, cut it into 1/2 inch cubes, and place it in a large bowl.
Meanwhile, in another small heavy saucepan set over moderately high heat, cook the green beans, covered, in enough boiling unsalted water to cover until tender but still crisp 6 to 7 minutes; drain, rinse under cold running water to stop the cooking, and drain again.
Cut the beans into 1 1/2 inch lengths and add to the cooked potatoes along with the tuna, onion, tomato, green pepper, and olives.
Toss gently to mix.
In a small bowl, whisk together the chicken broth, vinegar, lemon juice, olive oil, garlic, mustard, black pepper, and, if desired, the anchovy.
Pourhalf the dressing over the potato tuna mixture and toss gently.
Wash the lettuce, pat it dry with paper towels, and tear the leaves into bite size pieces.
Arrange on a platter and sprinkle with 2 to 3 tablespoons of the dressing.
Spoon the potato tuna mixture on top and sprinkle with the egg white.
