Italian Inn Classic Salad Nicoise |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the Italian Inn Cookbook Ingredients:
1/4 cup wine vinegar |
1 teaspoon dijon mustard |
2 garlic cloves, finely minced |
3/4 cup extra virgin olive oil |
salt & freshly ground black pepper |
3 tablespoons minced fresh herbs, your choice |
4 -6 medium new potatoes (skins left on) |
3/4 lb green beans (fresh, ends trimmed) |
1 head boston lettuce |
2 (6 1/2 ounce) cans albacore tuna |
4 ripe tomatoes |
3 hard-boiled eggs, quartered |
6 -8 scallions, rinsed and trimmed |
1/2 cup small cured black olives |
6 -10 anchovy fillets, drained |
12 fresh basil leaves |
Directions:
1. In a bowl, whisk vinegar, mustard, and garlic until well blended, add olive oil salt and pepper to taste, add minced herbs and whisk until dressing has emulsified.
2. Peel potatoes, cut into quarters, boil in salted water about 15 minutes or until just tender. Drain potatoes, transfer.
3. to a bowl and toss with about a quarter of the dressing.
4. Drop the beans into boiling water.
5. for 5 minutes, drain, transfer to a bowl and toss with about 2 T of the dressing. Separate,rinse and dry the lettuce leaves, place in a bowl and toss lightly with 2 T of the dressing.
6. Line the edges of a large oval platter with the lettuce leaves and arrange two mounds of.
7. tuna in the center. Arrange mounds of potatoes and beans around the tuna, then begin to arrange the tomatoes, eggs, scallions, and olives in an attractive colorful pattern around the.
8. platter. Lay the anchovies over the top, sprinkle on the basil leaves, and pour the remaining dressing over all the ingredients. Serves 6.
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