Salad Nicoise
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Ingredients
- 1 head of Boston Lettucelarge, washed and dried
- 2 to 3Tablespoons virgin olive oil
- Salt and freshly ground pepper
- 1 1/2pounds fresh green beanstrimmed, blanched, refreshed in cold water, and dried
- 2/3 to 1cup salad dressingsuch as the Oil and Lemon Dressing (see recipe below)
- 3 or 4 fine rip red tomatoespeeled, if you wish, and cored, quartered and seasoned before serving
- 8 to 10ounces oil-packed tunadrained and flaked
- 1quart French potato saladsee recipe below
- 8 hard-boiled eggshalved lengthwise
- 1can flat anchovy filets packed in oilopened and drained just before serving
- 1/2cup black Nicoise-type olives
- 3 or 4Tablespoons capers
- 1/4cup fresh parsleyminced
Instructions
- Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
- Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.
- Drizzle a spoonful or two of the dressing over the tomatoes.
- Season the tuna lightly with a spoonful or two of dressing.
- Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.
- Ring the salad with the eggs and curl an anchovy filet on top of each.
- Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.
Recipe Notes
