Salad Nicoise Recipe
Ingredients
| Green beans | 1/2 Pound | |
| 1/2 lb. cooked artichoke hearts, cut in halves | ||
| Onion | 1/2 Medium, thinly sliced | |
| 6 1/2 oz. can solid tuna, drained and broken in chunks | ||
| Basil | 2 Tablespoon, chopped | |
| Cherry tomatoes | 12 | |
| Pitted black olives | 12 | |
| Green pepper | 1/2 To taste, sliced | |
| Sweet red pepper | 1/2 To taste, sliced | |
| 1/2 romaine lettuce, washed and well dried | ||
| 3 hard-boiled eggs, shelled and quartered, for garnish | ||
| 1 tin anchovies, drained, for garnish | ||
| Finely chopped parsley | 1/2 Cup (16 tbs), garnish | |
| Olive oil | 3/4 Cup (16 tbs) (DRESSING) | |
| White vinegar | 1/3 Cup (16 tbs) (DRESSING) | |
| Dry mustard | 1 Teaspoon (DRESSING) | |
| Garlic | 3 Clove (5gm), sliced (DRESSING) | |
| Salt | To Taste (DRESSING) | |
| black pepper | 1 (DRESSING) | |
Directions
The night before, combine dressing ingredients in a glass jar.
Shake well and leave for 12 hours at room temperature.
Before serving, remove garlic slices.
The next day, immerse beans in boiling water for 2 or 3 minutes.
Place under cold running water, then drain and cool.
Combine cooled beans, artichoke hearts and onion with one-third of the salad dressing.
Marinate in the refrigerator for 1 or 2 hours.
Toss 2 or 3 times while marinating.
Shake well and leave for 12 hours at room temperature.
Before serving, remove garlic slices.
The next day, immerse beans in boiling water for 2 or 3 minutes.
Place under cold running water, then drain and cool.
Combine cooled beans, artichoke hearts and onion with one-third of the salad dressing.
Marinate in the refrigerator for 1 or 2 hours.
Toss 2 or 3 times while marinating.
Chef
