Prepare all the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny piquant Nicoise olives is a hallmark of salade Nicoise. Can sub another small, black, brined olive (no canned).
Ingredients:
2 tuna steaks (8 0z. ea.) about 3/4" thick
2 T. olive oil
Vinaigrette
1/2 c. lemon juice from 2 or 3 lemons
3/4 c. extra virgin olive oil
1 med. shallot, minced (3 T.)
1 T. minced fresh thyme leaves
2 T. minced fresh basil leaves
2 tsp. minced fresh oregano leaves
1 T. Dijon mustard
Salad
4 large eggs
10 sm. new red potatoes (2 " diam) 1 1/4 # total each quartered
2 T. dry vermouth
2 med heads Bosto lettuce or Bibb, leaves washed, dried and torn into bite-sized pieces (about 8 c.)
3 sm. vine-ripened tomatoes (about 14 oz.) ea. cored and cut into eighths
1 sm. red onion (4 oz.) sliced very thin
8 oz. green beans, stem ends trimmed and ea. bean halved crosswise.
1/4 c. nicoise olives
2 T. capers
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