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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Good version of a Nicoise Salad. Slightly modified version of a recipe found in The Los Angeles Times California Cookbook. This makes a great dinner on a hot summer night. Ingredients:
1 head butter lettuce |
3 cups green beans, cooked and chilled |
4 tomatoes, quartered |
2 cups canned solid albacore tuna, chilled |
1/2 cup kalamata olive, pitted |
3 hard-boiled eggs, peeled and quartered |
6 anchovy fillets |
1 tablespoon fresh tarragon, minced |
1 tablespoon fresh chives, minced |
1 tablespoon fresh basil, minced |
1/4 cup red wine vinegar |
1 tablespoon water |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon black pepper |
1/4 teaspoon dry mustard |
1/4 teaspoon dried basil |
3/4 cup extra virgin olive oil |
Directions:
1. Blend vinegar, water, salt, garlic powder, pepper, mustard and basil thoroughly.
2. Beat in the oil.
3. Line a shallow bowl or dish with the large outer leaves of lettuce.
4. Break remaining lettuce into bowl and toss with 2 tbls of the dressing.
5. Separately season beans, tomatoes and tuna with dressing and arrange ove lettuce.
6. Garnish with olives, eggs and anchovies.
7. Pour 1/2 to 3/4 dressing over all and sprinkle with the herbs.
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