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The Melting Pot 2.0
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salad_ni.coi
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1995-09-27
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Salade Nicoise
This salad has many variations. Most 'traditional' versions do not
include lettuce or cooked ingredients --except possibly hard-boiled eggs.
Standard ingredients include: tuna, nicoise olives, quartered tomatoes, and
an anchovy-laced vinaigrette. Depending on the occasion, this salad can be
'composed' for a dinner-party or lunch, layered for a pot luck or picnic, or
tossed for everyday eating.
3/4 lb. green beans, snapped and cut in 1-inch lengths
1 green pepper, diced
1 red pepper, diced
1 can (7 oz) tuna, drained and flaked
1/2 cup nicoise olives (preferably with pits)
2 medium tomatoes, quartered
10-12 anchovy fillets (optional)
Vinaigrette
2 Tbsp. fresh lemon juice
1 Tbsp. dijon-style mustard
1 clove garlic, crushed and minced
2 anchovy fillets, crushed in a mortar or finely minced
1/2 cup olive oil
salt and pepper
white wine vinegar, if desired
Cook the green beans in boiling water for 5-10 minutes (until just tender)
and drain. Immediately 'refresh' the beans in a bowl of ice water. Drain
thoroughly.
Make the vinaigrette. In a small bowl whisk lemon juice, mustard, garlic,
and anchovy . While whisking continuously, add olive oil in a slow drizzle
until the mixture emulsifies. Season to taste.
In a large bowl toss beans, peppers, tuna, and olives with vinaigrette.
Line bowl with tomato quarters. Make a lattice with the anchovy fillets,
if desired. Serve.