Nicoise \"trifle\" salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Drained capers, coarsely chopped |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Olive or salad oil |
| ¾ | pounds | Green beans |
| 1 | pounds | Red potatoes |
| 2 | cups | Packed, coarsely sliced romaine lettuce |
| 1 | large | Cucumber, seeded and diagonally sliced |
| 3 | cans | (>6 1/2oz) tuna in water, drained |
| 1 | large | Tomato, cut into wedges |
| 3 | Hard-cooked eggs, shelled and sliced into wedges | |
| ⅓ | cup | Kalamata olives, pitted |
Directions
ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Prepare dressing: In bowl, mix vinegar, mustard, capers, salt, sugar, and pepper until blended. With wire whisk or fork, slowly beat in olive or salad oil until dressing thickens slightly.
2. In 2-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until beans are tender; drain well. In bowl, toss beans with 2 tablespoons dressing.
3. Slice potatoes into ¼"thick slices. In another saucepan over high heat, in enough water to cover, heat potatoes to boiling. Reduce heat to low; cover and simmer until potatoes are tender; drain. Toss potatoes with 3 tablespoons dressing.
4. In 3½-quart glass trifle bowl or deep glass casserole, layer romaine lettuce, potatoes, cucumber, tuna, and green beans. Arrange tomato wedges and hard-cooked eggs on top. Spoon any remaining dressing over top; garnish with Kalamata olives. Cover and refrigerate until ready to serve.
Each serving: About 370 calories, 1 8 g fat, 152 mg cholesterol, 1040 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG