Salade Niçoise

Salade Niçoise
Photo by © Melanie Acevedo

Ingredients

  • ¼ cup pitted and chopped black olives, such as Niçoise or Kalamata
  • ½ pound small red potatoes (about 4), or 1 large potato, quartered
  • 1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts)
  • 2 tablespoons red- or white-wine vinegar
  • 1 2- ounces tin anchovy fillets, drained
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • + 7 more ingredients
    • 2 tablespoons drained capers
    • 1 6- ounces can tuna, drained
    • ½ cup olive oil
    • ¼ cup drained diced pimientos (from a 4-ounce jar)
    • 4 hard-cooked eggs, peeled and quartered
    • ½ teaspoon fresh-ground black pepper
    • ¼ pound green beans, halved

1. Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into...

View full recipe at My Recipes

Comments

Variations on Salade Niçoise

  • Salade Niçoise
    • 12 anchovy fillets
    • 1 cup olive oil
    • 2 garlic cloves
    • 8 radishes
    • 2 6-ounce cans solid white tuna
    • 1 cup fresh basil
    • 4 large tomatoes
    • 1 small cucumber
    • +5 other ingredients
  • Salade Niçoise
    • 4 cups torn romaine lettuce
    • 4 cups trimmed watercress (about 1 bunch)
    • 4 cups trimmed watercress (about 1 bunch)
    • Garlic-Basil Vinaigrette
    • +25 other ingredients
  • Salade Niçoise
    • 1 pound green beans
    • freshly ground black pepper
    • 1/2 red bell peppers
    • parsley Sprigs
    • 5 eggs
    • 3 tablespoons best quality cider vinegar
    • +17 other ingredients


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