French Salad Nicoise Recipe
Ingredients
| 1 medium-sized head Boston lettuce | ||
| 4 new potatoes, boiled or steamed | ||
| Vinaigrette | 1 Cup (16 tbs) | |
| 1/2 pound whole string beans, cooked and drained | ||
| 1 1/2 cups Mock Tuna Salad | ||
| Tomatoes | 2 Small, cut into wedges | |
| Mozzarella cheese slice | 10 | |
| Pitted black olives | 10 | |
| 10 slices red bell pepper, cut top to bottom, 1/2-inch wide | ||
Directions
Wash and drain lettuce. Place in a plastic bag and refrigerate to crisp.
Peel cooked potatoes and slice to 3/8-inch thickness. Place in a wide bowl. Pour about 1/3 of the Vinaigrette dressing over potatoes. Toss gently to coat. Cover and set aside.
Place cooked string beans in a small bowl and pour 1/3 of the Vinaigrette over them. Toss to coat. Let string beans and potatoes marinate for 1 hour, stirring occasionally.
To arrange salad, place lettuce leaves over the surface of a 14-inch platter or pizza pan. Mound Mock Tuna Salad in the center. Remove potato slices from dressing and lay slices flat around the outside of platter to form a rim. Arrange string beans, tomatoes, cheese, olives and red bell pepper slices around Mock Tuna Salad in an attractive design.
Serve with remaining Vinaigrette dressing.
Peel cooked potatoes and slice to 3/8-inch thickness. Place in a wide bowl. Pour about 1/3 of the Vinaigrette dressing over potatoes. Toss gently to coat. Cover and set aside.
Place cooked string beans in a small bowl and pour 1/3 of the Vinaigrette over them. Toss to coat. Let string beans and potatoes marinate for 1 hour, stirring occasionally.
To arrange salad, place lettuce leaves over the surface of a 14-inch platter or pizza pan. Mound Mock Tuna Salad in the center. Remove potato slices from dressing and lay slices flat around the outside of platter to form a rim. Arrange string beans, tomatoes, cheese, olives and red bell pepper slices around Mock Tuna Salad in an attractive design.
Serve with remaining Vinaigrette dressing.
Chef
