posted by Nikki 08-09-102 6:33 AM
Salade Niçoise
8-10 tiny red-skinned potatoes
1 Tb each olive oil & salt
1 lb thin, tender green beans
3 tomatoes, cut into 6 wedges each
6 hard-cooked eggs, chilled & cut into wedges
2 bell peppers, any color, cut into thin strips
2 (7 oz) cans white albacore tuna, chilled
1 bunch red radishes
Basil Vinaigrette (see below)
1/2 c tiny black olives
2 oz rolled anchovy fillets, with capers
Slice potatoes into rounds 1/4" thick and steam til tender. Cool. Cook green beans in boiling salted water with olive oil, uncovered for 3-5 min. Chill. Prepare dressing and chill.
To assemble salad platter, arrange the various ingredients in mounded sections. Place 2 separate bundles of green beans at either end of platter, tomato wedges all around, and mound the potatoes, eggs, peppers, tuna, and radishes separately. Whisk the dressing until smooth and drizzle over entire salad. Finally scatter the olives and anchovies over top (leave out the anchovies, if you don't like them). Serve chilled, serving a portion of each ingredient to your guests, with a spoonful of dressing. Serve with crusty bread
Basil Vinaigrette:
1 c olive oil
1/4 c red wine vinegar
2 cloves garlic pressed
1/2 tps each sugar, salt, pepper
1/3 c fresh basil leaves, finely minced
Whisk until smooth, chill, whisk again before using