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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

SALAD NICOISE Recipe

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This recipe for SALAD NICOISE is from The Women of River Club Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 7-ounce cans white meat albacore tuna (water or oil) drained
5 large or 8 medium potatoes, boiled, cooled, peeled and sliced in ¼ inch circles
6 hard-cooked eggs, peeled and halved
2 tomatoes, each cut into 6 wedges
12 pitted black olives (nicoise or Greek work best)
½ pound (2 cups) small green beans, cooked until tender-crisp, drained and cooled
3 medium red onions, sliced thin
1 green pepper, cut into 1/3 inch thin strips
Optional: 2 anchovy fillets, chopped

Dressing:
1/3 cup red wine vinegar (I use raspberry vinegar)
2/3 cup olive oil
1 garlic clove, minced
½ tsp. Dijon mustard
½ tsp. sugar
Salt and pepper to taste
2 tsps. finely chopped fresh parsley
Directions:
Directions:
1. In a small bowl or in a jar with tight lid, beat or shake all dressing ingredients until well mixed.

2. Place cooked potatoes, tomatoes and cooked green beans in individual small bowls. To each bowl add ¼ cup dressing. Cover and marinate in refrigerator 2 hours.

3. Cover a large platter or chilled individual plates with lettuce leaves. Arrange tuna, onion slices, olives, potato slices, egg, tomato, green pepper and green beans on lettuce. Garnish if desired, with anchovies. Serve with remaining dressing.

Yield: 6 servings.

 

 

 

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