Salad Nicoise
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This salad has many variations. Most versions do not
include lettuce or cooked ingredients except hard-boiled eggs.
Standard ingredients include: tuna, nicoise olives, quartered tomatoes, and
an anchovy-laced vinaigrette. Depending on the occasion, this salad can be
composed for a dinner-party or lunch, layered for a pot luck or picnic, or
tossed for everyday eating.
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Ingredients
¾ lb green beans, snapped and cut in 1-inch lengths
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1 green pepper, diced
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1 red pepper, diced
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1 can (7 oz) tuna, drained and flaked
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½ cup nicoise olives
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2 medium tomatoes, quartered
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10-12 anchovy fillets (optional)
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Cook the green beans in boiling water for 5-10 minutes (until just tender)
and drain. Immediately refresh the beans in a bowl of ice water. Drain
thoroughly.
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Vinaigrette
Ingredients
2 tbsp fresh lemon juice
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1 tbsp dijon-style mustard
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1 clove garlic, crushed and minced
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2 anchovy fillets, finely minced
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½ cup olive oil
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salt and pepper
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white wine vinegar, if desired
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To make the vinaigrette whisk lemon juice, mustard, garlic,
and anchovy in a small bowl. While whisking continuously,
add olive oil in a slow drizzle
until the mixture emulsifies. Season to taste.
In a large bowl toss beans, peppers, tuna, and olives with vinaigrette.
Line bowl with tomato quarters. Make a lattice with the anchovy fillets,
if desired. Serve.
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