Salad Nicoise Recipe
Ingredients
| Cooked potatoes | 3 Medium, sliced | |
| Frozen green beans | 9 Ounce (1 Package) | |
| Garlic | 1 Clove (5 gm), cut in half | |
| Head of lettuce | 1 Small | |
| Canned tuna | 14 Ounce (Drained) | |
| Onion | 1 Medium, thinly sliced | |
| Ripe tomatoes | 2 , cut in wedges | |
| Hard cooked eggs | 2 , quartered | |
| Caned rolled anchovy fillets | 2 Ounce (Drained) | |
| Pitted ripe olives | 3⁄4 Cup (12 tbs) | |
| Capers | 1 Tablespoon |
Directions
Pour enough salad dressing over warm potato slices and cooked beans (in separate bowls) to coat vegetables.
Before serving, rub the inside of a large shallow salad bowl with the cut surface of the garlic.
Line the bowl or a large serving platter with the lettuce.
Unmold the tuna in center of bowl and separate into chunks.
Arrange separate mounds of the potatoes, green beans, onion, tomatoes, and hard-cooked eggs in colorful groupings around the tuna.
Garnish with anchovies, olives, and capers.
Pour dressing over all before serving.
Before serving, rub the inside of a large shallow salad bowl with the cut surface of the garlic.
Line the bowl or a large serving platter with the lettuce.
Unmold the tuna in center of bowl and separate into chunks.
Arrange separate mounds of the potatoes, green beans, onion, tomatoes, and hard-cooked eggs in colorful groupings around the tuna.
Garnish with anchovies, olives, and capers.
Pour dressing over all before serving.
Chef
