Salade nicoise (for 2)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (6 1/2 - 7 oz.) solid white Albacore tuna, drained well |
| 2 | smalls | Red potatoes, cooked (we boil them) |
| 1 | Ripe tomato, cut into wedges | |
| 1 | Hardboiled egg, quartered | |
| 20 | Fresh green beans, approx, cooked | |
| Lettuce, red or green leaf, washed, dried, and torn into bite sized pieces | ||
| ¼ | cup | Olive oil |
| 1½ | tablespoon | Red wine vinegar -or- |
| 1 | tablespoon | Red wine vinegar -and- |
| ½ | tablespoon | Balsamic vinegar |
| ¼ | teaspoon | Prepared Dijon mustard |
| 1 | small | Garlic clove, pressed |
| Salt and freshly ground pepper to taste | ||
Directions
SALAD DRESSING
Combine above salad dressing ingredients and whisk together till well mixed.
Flake tuna into a bowl and mix 4 or 5 tablespoons of the salad dressing into the tuna. Arrange lettuce on two plates. Mound a mound of tuna in the middle of each plate. Arrange vegetables and egg decoratively around tuna mounds on each plate. Sprinkle remaining salad dressing over all and add any additional salt and pepper to taste. Serve with crusty bread and butter for a nice summer dinner or lunch.
Depending on our mood we have served this with the potatoes and green beans and egg either hot (just cooked) or cooled to room temperature.
Posted to EAT-L Digest 28 Mar 97 by Felicia Pickering <MNHAN063@...> on Mar 30, 1997