The Nicoise salade is my all-time favorite, with green beans, tunafish, tomatoes and capers. It's a perfect all-seasoning lunch dish and very colorful with the halved hard-boiled eggs, red tomatoes and green lettuce.
Salade Nicoise (for 2)
Ingredients: 1 cup lettuce leaves, washed and dried,
1 cup green beans, cooked or streamed,
3 potatoes cooked,
3 or4 cherry tomatoes, halved,
2 hard-boiled eggs,
1 talespoons anchovy,
2 or 3 tbsp capers,
1 can chunk tuna,
green or black olives, salt and ground pepper.
For the vinaigrette: 2-3 tbsp wine vinegar,
1 tbsp Dijon-style mustard,
100-150 ml olive olil,
2 cloves garlic, minced,
juice of half lemon, salt and pepper to taste.
Ingredients: 1 cup lettuce leaves, washed and dried,
1 cup green beans, cooked or streamed,
3 potatoes cooked,
3 or4 cherry tomatoes, halved,
2 hard-boiled eggs,
1 talespoons anchovy,
2 or 3 tbsp capers,
1 can chunk tuna,
green or black olives, salt and ground pepper.
For the vinaigrette: 2-3 tbsp wine vinegar,
1 tbsp Dijon-style mustard,
100-150 ml olive olil,
2 cloves garlic, minced,
juice of half lemon, salt and pepper to taste.
Make the vinaigrette: in a bowl make the vinaigrette by whisking together vinegar, lemon and the mustard. Slowly whisk in the oil, stir in the garlic. Mixing well. And taste with salt and pepper.
Make the salad: Bring a pot of salted water to a boil and add the poatoes. Cook just until they are tender through, about 15-20 minutes. Peel them as soon they are cool enough to handle. Bring some water to a boil in the bottom of a steamer. Add the beans, cover and steam unil they are tender.
Drain the tuna of oil.
Place the potatoes on a platter. Sprinkle with the green beans, and lettuce. Quarter the eggs and place them with the tomatoes and olives around the beans and potatoes. Drizzle them with 3 or 4 tablespoons of vinaigrette.
Break the tuna apart with a fork and arrange top of the beans and lettuce. Sprinkle with tuna and anchovy. Drizzle with any remaining vinaigrette.
Make the salad: Bring a pot of salted water to a boil and add the poatoes. Cook just until they are tender through, about 15-20 minutes. Peel them as soon they are cool enough to handle. Bring some water to a boil in the bottom of a steamer. Add the beans, cover and steam unil they are tender.
Drain the tuna of oil.
Place the potatoes on a platter. Sprinkle with the green beans, and lettuce. Quarter the eggs and place them with the tomatoes and olives around the beans and potatoes. Drizzle them with 3 or 4 tablespoons of vinaigrette.
Break the tuna apart with a fork and arrange top of the beans and lettuce. Sprinkle with tuna and anchovy. Drizzle with any remaining vinaigrette.
