Spicy Salad Nicoise Recipe
This Salade Nicoise recipe is simply irresistible. Try this Salade Nicoise on a get together; you will definetely get a lot of compliments for this dish.
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 albacore tuna (optional)
Watercress
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 off ends 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.
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 off ends 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.
