Salad Nicoise
Yield:
6
Added:
December 4, 2009
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Print This RecipeIngredients
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
6 hard boiled eggs, peeled and either halved or quartered
10 inches small new red potatoes (each about 2 inches diameter, about 1 ¼ pounds total), each
2 mediums heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite
3 smalls ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
Preparation
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While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
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Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
Comments
April 22, 2009
I spent a semester in the south of France, and this salad is such a staple down there. Every time I have it back in the states, it takes me back to the Cote d'Azur!
April 21, 2009
Ooh delicious- it seems like every nicoise salad only suggests canned tuna, but I love the marinated tuna steak suggestion.