Salad Nicoise
Ingredients:
For the Vinaigrette:
3T Cider Vinegar
1T Dijon-style Mustard
1c plus 2T extra virgin olive oil
2 cloves Garlic, minced
Sea salt and freshly ground black pepper to taste
For the Salad:
2 cans of Tuna
1 pound green Beans, trimmed
1 pound yellow Beans, trimmed
2 pounds of tiny new Potatoes, scrubbed
1/2 each red and yellow Bell Peppers, cut in thin (1/4-inch) strips
6 medium red and yellow Tomatoes, stemmed and quartered
5 Eggs, hard-cooked and peeled
1c Nicoise Olives
Sprigs of Parsley and Chervil, for Garnish
Directions:
Make the vinaigrette:
In a large bowl make the vinaigrette by whisking together the vinegar
and the mustard. Slowly whisk in the oil in a thin stream to
emulsify the mixture. Stir in the garlic. Season to taste with
salt and pepper.
Transfer one-third of the dressing to a medium sized bowl.
Make the Salad:
Bring a medium-sized pot of salted water to a boil, and add the
potatoes. Cook just until they are tender through, about 15 minutes.
Drain. If you want to peel them, do so as soon as they are cool
enough to handle. Add them, still warm, to the one-third of the
vinaigrette. Toss, and reserve.
Bring 4 cups water to a boil in the bottom of a steamer. Add half
the beans, cover, and steam until they are tender firm, about 6
minutes. Remove from the steamer and let cool on a wire rack covered
with a cotton tea towel. Repeat with the remaining beans.
To assemble the salad, just before serving toss the beans and
the peppers with enough vinaigrette to fully moisten them, and
arrange them in the center of a serving platter. Quarter the eggs,
and place them, with the tomatoes, around the beans and peppers.
Drizzle them with 2 to 3 tablespoons of the vinaigrette.
Place the potatoes and the olives on top. Place the flaked tuna
on the very top. Drizzle with any remaining vinaigrette, and garnish
with several sprigs of parsley.
© 2004 Gay Men's Health Crisis
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