Salad Nicoise Recipe
Make this Salad Nicosia exactly as posted and you have a great salad ready at your table. Salad Nicoise turned out to be much more great than I expected. Do try it!
Summary
CourseAppetizer
Ingredients
1 pound small red potatoes
Water
4 eggs
1 9-ounce package frozen French-style green beans
1/2 cup olive or salad oil
1/3 cup red-wine vinegar
2 tablespoons prepared mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon basil
2 heads Boston lettuce
1 12 1/2- to 13-ounce can tuna, drained
1 5 1/2-ounce jar Greek olives or 1 3.2-ounce can (drained weight) pitted ripe olives, drained and each cut in half
2 medium-sized tomatoes, cut into wedges
1 2-ounce can anchovy fillets, drained
1 tablespoon capers, drained
Directions
1. In 3-quart saucepan over high heat, heat un-peeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Cut potatoes into bite-sized pieces (do not peel). Meanwhile, hard-cook eggs; cook frozen green beans as label directs; drain.
2. Remove shells from hard-cooked eggs. Separate yolks from whites; coarsely chop whites; set aside. Prepare dressing: In small bowl, mash hard-cooked egg yolks; stir in olive oil, vinegar, mustard, sugar, salt, and basil.arate piles potatoes, green beans, tuna, olives, tomato wedges, and anchovy fillets; garnish with capers and chopped egg whites. Let each person help himself to some salad and spoon on some dressing.
2. Remove shells from hard-cooked eggs. Separate yolks from whites; coarsely chop whites; set aside. Prepare dressing: In small bowl, mash hard-cooked egg yolks; stir in olive oil, vinegar, mustard, sugar, salt, and basil.arate piles potatoes, green beans, tuna, olives, tomato wedges, and anchovy fillets; garnish with capers and chopped egg whites. Let each person help himself to some salad and spoon on some dressing.
