Ladies Who Lunch Salad Nicoise |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This salad will look and taste fabulous for your guests this summer. You will be dreaming of Europe . Enjoy Ingredients:
8 small red potatoes, cooked in salted water until tender but not mushy (skins on) |
2 lbs green beans, trimmed, blanched in boiling water until bright green but still crispy |
10 oval cherry tomatoes |
1 small purple onion, sliced thinly |
1/2 cup olives (no pits) |
6 hard boiled eggs, quartered |
2 cans 12 oz white tuna, packed in oil |
2 oz anchovy fillets (optional) |
dressing |
1 tbs dijon mustard |
4 tbs red wine vinegar |
1/2 cup olive oil |
1 tsp sugar |
1/2 tsp salt |
1/2 tsp pepper |
1/4 cup finely chopped flat leaf parsley |
Directions:
1. Boil the potatoes.
2. Set aside to cool, then quarter them.
3. Boil eggs.
4. Set aside to cool, then quarter.
5. Blanch beans, drain then cool.
6. Prepare dressing:
7. Whisk the mustard and vinegar until smooth. Add the olive oil in a slow steady stream, whisking steadily until it thickens and emusifies (I stop adding oil as soon as it thickens, as I like my dressing on the sour side). Add sugar, salt, and pepper. Mix to blend. Incorporate chopped parsley.
8. Gently toss the salad ingredients to mix. Pour almost all of the dressing over, toss to blend. Arrange the eggs around the outside of the dish, the tuna in the center, and drizzle the remaining dressing over the tuna and eggs, making sure to moisten each yolk. Top with additional chopped parsley.
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