City of Lights Salad Nicoise (Robert Irvine) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons balsamic vinegar |
1/8 cup apple juice |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
dash pepper |
6 tablespoons extra-virgin olive oil |
4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool |
1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool |
1/4 cup minced fresh parsley leaves (about 1-ounce) |
2 (6-ounce) cans tuna, drained |
salt and freshly ground black pepper |
6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise |
Directions:
1. Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream.
2. Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg.
|
|