"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Salade Nicoise Recipe

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This recipe for Salade Nicoise, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 small potatoes
1 pkg (10 oz.) frozen cut green beans
1 bunch Romaine lettuce
1 can tuna, drained
1 can anchovy, drained
2 hard cooked eggs, quartered
2 tomatoes, cut into wedges
1/2 cup pitted black olives

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp capers, drained
1 tbsp green onion, chopped
1 tbsp each fresh basil, marjoram and oregano
1 tsp ground thyme
1/4 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper

Directions:
Directions:
Cook potatoes in 1 inch boiling water until tender, about 15 minutes. Drain and slice, peeled or unpeeled. Cook green beans until just crisp. Drain. Pour 1/4 cup dressing over hot potatoes and beans. Refrigerate at least 30 minutes. Line large salad bowl with Romaine leaves. Place marinated vegetables in salad bowl, tear remaining lettuce into bite-sized pieces into bowl. Mound tuna in center of greens. Place anchovy around tuna. Arrange egg and tomato wedges around salad bowl. Garnish with the olives. At serving time pour reserved dressing over salad.

Dressing: Shake all ingredients in a covered glass jar. Refrigerate.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I use fresh green beans. Also, you can use dried herbs for dressing if fresh are unavailable, but use a third of the amounts.

 

 

 

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