Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 http://www.ethnicgrocer.com/ Niçoise Salad Our version of this French salad deviates a bit from tradition with the addition of lettuce leaves, vinegar, and potatoes to the classic combination of canned tuna, tomatoes, black olives, green beans, eggs, and anchovies. Serve as a light lunch entrée. Cuisine: French Prep Time: 20 Minutes Cooking Time: 10 Minutes Yield: 4 Servings Source: EthnicGrocer > printable version Ingredients - Click on a shopping cart to view an individual product. Click "View all recipe products" to see all recipe products. 1/4 cup(s) Red wine vinegar 1/2 teaspoon(s) Garlic, minced 1 tablespoon(s) Flat-leaf parsley, coarsely chopped 3/4 cup(s) Extra virgin olive oil to taste Sea salt 3 New potatoes, peeled and quartered 8 ounce(s) Haricot verts (baby green beans), ends trimmed 8 Romaine lettuce leaves 3 Tomatoes, cut into medium-sized wedges 6 Anchovy fillets, halved crosswise 1/2 cup(s) Niçoise olives, pitted 2 tablespoon(s) Capers, drained 6 1/2 ounce(s) White tuna in oil, drained and flaked into large pieces 3 Hard-cooked eggs, cut into small wedges Instructions Combine vinegar, garlic, and parsley. Slowly whisk in oil to make a vinaigrette. Season with salt and pepper and reserve. Place the potatoes in a small pot of cold water and cook until just tender, about 7—8 minutes. Bring a small pot of salted water to a boil and cook the beans until just tender, about 3—4 minutes. Line 4 plates with 2 romaine leaves each. Artistically arrange the potatoes, beans, tomatoes, anchovies, olives, capers, and tuna on the lettuce leaves. Drizzle with dressing and garnish with eggs. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Join the world’s largest e-mail service with MSN Hotmail. Click Here Quote Link to comment Share on other sites More sharing options...
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