Category:
Salads

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Adapted from The Herb Garden Cookbook by Lucinda Hutson

Various components may be made ahead and chilled (click on each for recipe):

For 2 Person(s)

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.