Salad Nicoise

Salad Nicoise

Salad Nicoise is comprised of olives, anchovies, potatoes, tomatoes, tuna, parsley, beans and eggs piled onto lettuce and drizzled with a vinaigrette.
Servings 10

Ingredients
  

  • 1/2 lb new potatoes, quartered
  • 1/4 cup pitted nicoise olives
  • 1 (6 oz.) can tuna, drained
  • 1/4 cup fresh parsley, chopped
  • 1/2 onion, chopped
  • 1/3 lb fresh green beans- rinsed, trimmed and blanched
  • 2 Romaine heads, chopped
  • 3 Nature's Yoke eggs, hard-cooked and quartered
  • 1/2 pt grape tomatoes, thinly sliced
  • 1 tbsp capers
  • 4 anchovy fillets

Lemon Vinaigrette Dressing

  • 1/4 cup lemon juice
  • 1/4 cup shallots
  • 4 tsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Sugar
  • 1/2 tsp Oregano
  • 6 tbsp oil

Instructions
 

  • Bring a large pot of salted water to a boil. Add potatoes and cook under tender but still firm. Drain and cool.
  • In a large bowl, combine potatoes, olives, tuna, parsley, onion and green beans. Refrigerate for 2 to 4 hours.

Dressing

  • Combine all ingredients in blender and blend well. Refrigerate.
  • When ready to serve, toss lettuce with vinaigrette and top with potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

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