Salade Nicoise

Adapted from the traditional French recipe by Tanya Milosevich

INGREDIENTS

  • 1 head red butter lettuce, washed, dried, and torn into large pieces
  • 2 to 3 yukon gold potatoes, steamed until tender
  • 1 basket cherry tomatoes
  • 1/4 pound green beans, steamed until tender
  • 2 eggs, hard-boiled and cut in quarters
  • 1 can tuna packed in olive oil, optional
  • Vinaigrette, recipe follows

PREPARATION

Vinaigrette

  1. Combine 1 small clove garlic, crushed, with 2 tablespoons red wine vinegar, 3 to 4 tablespoons olive oil, salt, and pepper.
  2. Taste and adjust seasoning as necessary.

Salad

  1. Place lettuce on a platter.
  2. Arrange remaining ingredients on top of the lettuce in an appealing fashion.
  3. Shake or stir vinaigrette, pour over everything, and serve.

Prep time: 30 minutes, cooking time: 20 minutes. Serves 2-3.


 

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