Salade Niçoise
Category:
Adapted from The Herb Garden Cookbook by Lucinda Hutson
Various components may be made ahead and chilled (click on each for recipe):
Tuna
Lemon-Herb Vinaigrette
Lemon Balm Potatoes
Lemon Thyme-Scented Green Beans
Easy
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PrintIngredients
For 2 Person(s)
Cream
- 1/2 head each of butter and red-tipped lettuces
- Lemon Thyme-Scented Green Beans
- Lemon Balm Potatoes
- 1/4 pounds Niçoise olives
- 1 red onion, thinly sliced
- 18 red cherry and golden pear tomatoes, or 2 ripe tomatoes, cut in wedges
- 4 hard-boiled eggs, quartered
- Anchovy fillets
- 1 Large handful of fresh lemon-scented herb sprigs, loosely chopped
- Cooked Tuna
- Lemon-Herb Vinaigrette
- Capers
- Salt and freshly ground pepper, to taste
- 2 lemons, cut into wedges
Salade Niçoise Directions
- Compose salad by lining large platter with lettuce leaves. Embellish with clusters of green beans, potatoes, olives, onions, tomatoes, eggs, anchovies and herbs.
- Slice tuna and place in center, and drizzle with vinaigrette.
- Sprinkle with capers and garnish with anchovy strips and lemon wedges. Serve remaining vinaigrette at the table.
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