Salade Niçoise
Description
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
Ingredients
Lemon Thyme-Scented Green Beans
Lemon Balm Potatoes
¼ lb. 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
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
Methods/steps
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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