Nicoise Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. red potatoes, sliced
salt, ground pepper
2 T. white wine
10 oz. haricots verts (thin green beans), trimmed
4 large eggs, hard boiled
¼ cup white wine vinegar
½ shallot, minced
2 T. red onion, diced
1 T. fresh thyme
2 T. Dijon mustard
¾ cup olive oil
8 cherry tomatoes, halved
1 head Boston lettuce, butter lettuce or romaine
6 radishes, trimmed and quartered
2 cans tuna, packed in water, drained (you may
substitute with fresh tuna)
½ cup Nicoise olives (or black olives)
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Directions: |
Directions:Put the potatoes in a saucepan of salted water and
simmer for five minutes or so until tender. Drain
and transfer to a bowl, drizzle with white wine and let cool.
In a saucepan of salted water, cook the green beans until
tender, about 2-4 minutes. Remove from water and pat dry.
Boil the eggs until hard boiled, then peel and slice.
Dressing: Whisk the vinegar, shallot, mustard, thyme, salt, pepper
in a bowl. Whisk in the olive oil in a slow steady stream.
Toss the tomatoes in a bowl with salt and pepper. Add ¼ cup of
the dressing to the potatoes and toss.
Divide the lettuce onto 4 plates. Arrange the potatoes, green beans,
radishes, eggs and tuna on top. Pour any juices from the tomatoes into
the dressing, then add the tomatoes to the plates. Drizzle with dressing
and top with olives. |
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