Ingredients: |
Ingredients: 2 lb green beans, halved, cooked
1 green pepper, cut bite size, raw
1 red/yellow/orange pepper, cut bite size, raw
1 -1.5 lb lb unpealed redskins, cooked, quartered
3 cans (7 oz) white solid albacore tuna, drained
12 stuffed green olives & 12 black olives, drained
2 cups chopped celery, raw
1 medium red onion, cut bite size
6 fresh tomatoes, quartered
6 boiled eggs, peeled, quartered
3 tsp Dijon mustard
3 Tbsp red wine vinegar
2 cloves garlic, minced
8 Tbsp peanut or vegetable oil
8 Tbsp extra virgin olive oil
1 tsp chopped fresh thyme
2 Tbsp chopped fresh basil
1/3 cup chopped fresh parsley
1/3 cup chopped green onion tops
Pepper to taste
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Directions: |
Directions:Break tuna into bite size pieces, set aside. Break beans in two, cook until tender but still crisp. Cool in cold water, drain, set aside.
Remove cores, white membranes & seeds from peppers, cut bite size, set aside. Trim celery, cut bite size, set aside.
In a blender, combine mustard, vinegar, salt, garlic, peanut oil, olive oil, pepper to taste. Blend, then stir in thyme.
In a large pretty salad bowl, mix potatoes, beans, celery, peppers, olives, onion, and tuna. Alternate egg & tomato wedges around the rim of the bowl. Sprinkle with chopped parsley & chopped green onions.
Cover, refrigerate until time to serve. Present the dish to your guests for their enjoyment.
Mix vinegrette in the blender again, and pour over the salad. Serve with crusty French bread and red or rose' wine. |
This recipe for SALAD NICOISE is from