SALAD NICOISE
1 pt. green beans, trimmed and washed DRESSING
2
green peppers, cut into chunks 1 tsp. Dijon mustard
2 ribs celery,
cut in diagonal slices 1
Tbsp. red wine vinegar
10 stuffed green olives ½
tsp. salt, or to taste
10 pitted ripe olives Freshly ground pepper to taste
2 medium red potatoes 1 clove garlic, finely minced
2 cans (7
0z.) white tuna 2
Tbsp. corn or salad oil
or 1 lb. grilled
fresh tuna 2
Tbsp. olive oil
½ pt. cherry tomatoes or 1
tsp. fresh thyme leaves
2 tomatoes, cut into quarters or ¼ tsp. dried
½ mild
onion, very thinly sliced
3 Tbsp. chopped fresh basil
¼ cup
chopped parsley
4 hard cooked eggs (optional)
Mix dressing ingredients together and set aside. Scrub potatoes, do not peel,
cook until tender but firm. Cool potatoes and cut into cubes, approximately 1
inch thick. Blanch green beans in boiling water until tender but crisp, 3 to 4 minutes. Plunge
into ice water to chill for a few minutes, then drain. Mix beans, potatoes, peppers, celery, tuna, olives
and onions in a large salad bowl. Add dressing and toss. Garnish with tomatoes and quartered eggs (optional).
Sprinkle with chopped parsley and basil.
Serves 4
