Salad Nicoise
Salad Nicose
Recipe by Lynn Fredericks
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
Salad Ingredients:
- 2 heads Boston lettuce
- 3 eggs
- 1/2 lbs green beans
- 2 cans or jars of Italian tuna
- 1/2 container grape tomatoes
- 8 potatoes
- 1/2 cup Nicoise olives
- 3 tablespoons capers
Dressing Ingredients:
- 1/2 cup extra virgin olive oil
- 1 lemon
- 1 clove garlic
- 1 tablespoon Dijon mustard
- 3 sprigs tarragon, fresh
- 6 leaves basil, fresh
Method:
- Fill a medium saucepan halfway with water, add potatoes, set over high heat to boil. Remove when a fork can go through the potato easily. Trim the ends of the green beans and cut in half then blanch them in boiling water for potatoes for 2 minutes
- Remove with slotted spoon. Drop eggs gently into boiling water and cook for 15 minutes. Remove with a slotted spoon
- Wash and dry the lettuce and arrange the leaves on a large platter and fan out around the edges. Open the can or jar of tuna. Drain the tuna and flake with a fork in a small bowl then place in the center of the platter. Cut the grape tomatoes in half and the cooled potatoes into quarters.
- Peel and quarter the eggs. Arrange grape tomatoes, potatoes, eggs and green beans nicely around the tuna. Sprinkle olives and capers evenly throughout. Squeeze lemon into cup with olive oil
- Chop the herbs then add them to the cup. Mince the garlic and add to the cup with the mustard. Blend dressing ingredients evenly with a fork or a small whisk. Drizzle the dressing evenly over the entire salad.
