Salade Niçoise
Fresh, tatsy and healthy
Serves 4 - 6
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Lettuce iceberg or romaine, washed, well dried |
| 4 | potatoes boiled, cut into bite-size pieces |
| 4 | Green olives pitted, quartered |
| 4 | Black olives, pitted, quartered |
| 2 | Celery stalks sliced |
| 1 | can Tuna (or 7 oz. fresh tuna grilled – rare) |
| 4 | Roma tomatoes quartered |
| 1/2 lb. | String beans parboiled |
| 3 | Eggs, hard boiled, quartered |
Dressing
| Quantity | Ingredient |
|---|---|
| 2 tsp | 2 tsp |
| 1 clove | Garlic |
| 6 Tbsp | Olive oil |
| 2 Tbsp | Lemon juice |
| 1 Tbsp | Fresh basil |
| 1 tsp | Capers |
| 1 Tbsp | Fresh parsley |
Instructions
- Tear lettuce into bite-size pieces; line a salad bowl with it.
- Layer potatoes, tuna, celery, olives, tomatoes, beans and eggs.
- In a food processor or blender, blend anchovy paste and garlic.
- Add remaining ‘dressing’ ingredients, mix well.
- Taste dressing for seasoning before adding salt and pepper.
- Pour dressing over salad just before serving – toss gently.
- Salt and pepper to taste
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