Salad Nicoise Recipe
Ingredients
8 new potatoes, about 1 pound, well scrubbed
2 pounds green beans, cooked
10 very ripe Italian plum tomatoes, washed and quartered
1 small purple onion, peeled and thinly sliced
1/2 cup Nigoise olives
1/4 cup chopped Italian parsley
Pinch of salt
1 teaspoon freshly ground black pepper
3/4 cup Our Favorite Dressing
6 hard-cooked eggs, shelled and quartered
12 ounces canned oil-packed white tuna, well drained
2 ounces anchovy fillets (optional)
Directions
Cook potatoes in boiling salted water until tender but not mushy, about 10 minutes.
When cool enough to handle, quarter the potatoes and transfer them to a large bowl.
Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper.
Pour 1/2 cup of the vinaigrette over vegetables and toss gently but well.
Transfer mixture to a large serving platter.
Arrange the hard-cooked egg quarters around the edge of the platter.
Flake the tuna over the salad and arrange the anchovy fillets, if you use them, in a lattice pattern over the tuna.
Drizzle with additional vinaigrette and serve at room temperature.
When cool enough to handle, quarter the potatoes and transfer them to a large bowl.
Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper.
Pour 1/2 cup of the vinaigrette over vegetables and toss gently but well.
Transfer mixture to a large serving platter.
Arrange the hard-cooked egg quarters around the edge of the platter.
Flake the tuna over the salad and arrange the anchovy fillets, if you use them, in a lattice pattern over the tuna.
Drizzle with additional vinaigrette and serve at room temperature.
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