Saturday, July 24, 2010

Salade Nicoise

1 large head of lettuce, leaves washed and dried
1 pound green beans, cooked and refreshed
2 tablespoons minced shallots
2/3 cup viniagrette
salt and freshly ground pepper
4 tomatoes, cut into wedges
4 boiling potatoes, peeled, sliced, and cooked
6 ounces (oil-packed) chunk tuna
6 hard-boiled eggs, halved
1 can flat anchovy fillets
1/3 cup small black olives
3 tablespoons capers
3 tablespoons minced fresh parsley

Arrange the lettuce on a large platter or in a shallow bowl. Toss the beans with the shallots, spoonfuls of viniagrette, and salt and pepper. Baste the tomatoes with viniagrette. Place the potatoes at the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at intervals. Ring the platter with halved hard-boiled eggs topped with anchovies. Spoon more viniagrette over all, scatter on olives, capers, parsley and serve.

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