Difficulty: Easy
Instructions
Things You'll Need:
- 3 tomatoes - quartered
- 3 hard boiled eggs - halved
- 3 cups (about 1 pound) snap green beans - trimmed and blanched
- 3 medium-sized potatoes - cooked and sliced
- 1 cup cooked or canned tuna (drained) - chilled and shredded
- 15 to 20 black olives
- 1 sweet red or white onion - sliced into rings
- 1 teaspoon minced garlic
- 4 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon Dijon mustard
- 1 head butter lettuce - washed, dried and chilled
- 6 to 8 canned anchovy fillets - rinsed
- tarragon or basil leaves for garnish
- Eggs
- Garlic
- Green Beans
- Onions
- Tomatoes
- Vinegar
- Olive Oil
- Vinegar
- Plates
- Onions
- Tomatoes
- Green beans
- Potatos
- Tuna
- Black olives
- Dijon mustard
- Butter lettuce
- Anchovy fillets
- Tarragon
- Plates
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Step 1
Prepare tomatoes, eggs, beans, potatoes, tuna and onion.
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Step 2
Combine garlic, oil, vinegar and mustard in a jar with a lid and shake vigorously.
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Step 3
Arrange lettuce leaves on a large platter or individual plates.
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Step 4
Arrange the prepared ingredients and olives on the lettuce-lined platter or plates in separate clusters.
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Step 5
Drizzle the vinaigrette over the ingredients just before serving. Place anchovy fillets over the top.
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Step 6
Garnish with tarragon or basil leaves.
Comments
Anonymous said
on 12/16/2005 On a picnic in Algeria, a French woman born in Toulouse and raised near Algers, brought along a salade nicoise that was perhaps a cross between salade nicoise and taboulet.
It consisted of cold, cooked rice mixed with tomato wedges, olives, capers, tuna, diced cheese, diced cucumber, strips of green pepper, and was served on a bed of lettuce with slices of hard-boiled eggs and filet's of anchovies on top.
Once served, the whole mixture was seasoned with a vinaigrette of Dijon mustard, pressed garlic, vinegar, salt, pepper, and olive oil.
A whole meal.