Nicoise Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
2 T. white wine or white balsamic vinegar
1 T. Lemon Juice
1 T. Dijon mustard
1 large clove minced garlic
1 T. Onion, minced
2 T. finely chopped chopped fresh parsley
1 tsp. each dried Basil & Tarragon
⅓ c. extra virgin olive oil
Base:
4 cups bite sized crisp salad greens such as romaine or iceberg
Salad:
1 lb. small red potatoes or Yukon golds
½ lb. skinny green beans, preferably haricot verts, trimmed
1 small red onion, thinly sliced (about ½ cup)
Garnish with capers and fresh basil
Topping:
1 or 2 cans solid white tuna, drained
1 can rolled anchovies
2 hard cooked eggs, sliced or quartered
1 can artichoke hearts, drained and quartered
1 dozen cherry tomatoes, halved
½ c. pitted black olives, sliced or halved
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Directions: |
Directions:Mix dressing ingredients and set aside in refrigerator to chill. (May be prepared the day before.)
Prepare salad ingredients. Boil the potatoes in salted water seasoned with a clove of smashed garlic and a sprig of fresh thyme (optional, but tasty) until they can be easily pierced with a fork. Remove from water, drain and allow to cool, then slice or quarter them and set aside. Cook beans about 3 minutes, until crisp tender; then transfer to an ice water bath to chill. Drain and pat dry, then cut into 2 inch lengths and set aside. Slice the onion thinly and then rinse with cool water to take away the strong onion taste, drain and pat dry. Coat all with a small amount of the dressing. Set aside in refrigerator to marinate and chill.
Arrange the salad greens on a large, deep platter. Top with marinated veggies. Place tuna in center of platter; then, working outward, sliced eggs topped with rolled anchovies, artichoke hearts. Scatter tomatoes and black olives over top.
Drizzle remaining dressing over all and chill until ready to serve. |
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Personal
Notes: |
Personal
Notes: Adapted from a salad my husband's sister, Patricia, gave us for Christmas layered in a casserole dish. I became an instant fan, and she gladly shared the recipe. I sometimes use yellowfin tuna such as Tonnino; expensive but really good.
This is also very good all tossed together (decomposed) and left to marinate and blend flavors for at least a couple of hours, which is how Patricia gave it to us and how I make it when it is just for us.
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