This Month's Recipe
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SALAD NIÇOISE
02/01/2010
SALAD
1 clove garlic, halved
1 small head iceberg lettuce, leaves separated
½ pound green beans, trimmed and steamed until crisp
1 pound tuna steak, grilled and flaked
2 hard-boiled eggs, shelled and quartered
3 medium tomatoes, cut into wedges
1 green bell pepper, seeded and cut into rings
1 small cucumber, sliced
4 small red potatoes, boiled and sliced
1 small red onion, sliced and separated into rings
1 2-oz. can anchovy fillets, drained
12 oil-cured black olives
1 small head iceberg lettuce, leaves separated
½ pound green beans, trimmed and steamed until crisp
1 pound tuna steak, grilled and flaked
2 hard-boiled eggs, shelled and quartered
3 medium tomatoes, cut into wedges
1 green bell pepper, seeded and cut into rings
1 small cucumber, sliced
4 small red potatoes, boiled and sliced
1 small red onion, sliced and separated into rings
1 2-oz. can anchovy fillets, drained
12 oil-cured black olives
DRESSING
¼ cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 or 2 tablespoons of fresh herbs (chives, parsley, etc.)
½ teaspoon sugar
salt and pepper to taste
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 or 2 tablespoons of fresh herbs (chives, parsley, etc.)
½ teaspoon sugar
salt and pepper to taste
Rub a glass or ceramic, flat salad bowl (about 10 to 12 inches in diameter) with the garlic. Line the bowl with the lettuce leaves. Arrange the beans, tuna, eggs, tomatoes, pepper, cucumber, potatoes, red onion, anchovies and black olives in separate groups over the lettuce. Chill salad in refrigerator until cool.
When ready to serve, prepare the dressing by combining all the ingredients and shake them vigorously until well blended. Drizzle the dressing over the salad and serve with fresh French bread.
Serves 4.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
