Sunday, June 15, 2008

Salad Nicoise

Salad Nicoise
Serves 2
  • 1 6 ounce can of albacore tuna in water, drained
  • 16 string beans, or if available, haricot verts, blanched
  • 4 red new potatoes and 4 white new potatoes, boiled and halved
  • 1 plum tomato, seeded and diced
  • 1 hardboiled egg, peeled and halved lengthwise
  • 4 tbsp pitted, good quality black niciose olives, chopped
  • two large handfuls of spring mix field greens

For the vinaigrette:

  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons extra virgin olive oil
  • 2 tblsp minced chives
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh basil leaves
  • combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion
  • add the chives, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and whisk (alternatively, add all ingredients to a small blender and pulse until combined

To assemble the salad

  • toss the greens with half the vinaigrette and distribute evenly between two plates
  • toss the potatoes with the rest of the vinaigrette and set aside
  • evenly divde the greens and arrange and distribute the tuna, tomato, olives, tossed potatoes, each hard boiled egg half and green beans on top of the two plates of greens and top with freshly ground pepper

note: this could easily be made vegan by omitting the egg and tuna-some kind of meat substitute such as marinated tempeh or wheat gluten could be used instead.


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