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Salade Nicoise |
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Serves: 8 Print this Recipe3 cups russet potatoes cooked and cubed 1/3 cup vermouth Vinaigrette Dressing: 3/4 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic minced 1/2 teaspoon onion powder 1 tablespoon capers 1/4 teaspoon salt 1/4 teaspoon black pepper freshly ground 3 cups green beans cut in 1 1/2 -inch pieces and cooked until tender 1 head lettuce washed and crisped 2 7 1/2-ounce cans tuna Albacore, drained and flaked 3/4 cup celery thinly sliced 1/2 cup green bell peppers julienne-cut 1/2 cup red bell peppers julienne-cut or pimiento 3 eggs hard-cooked and quartered 1 cup olives pitted 3 tomatoes peeled and cut into wedges Garnish: 1 tablespoon chives chopped fresh 1 tablespoon parsley minced fresh 1 3 1/2-ounce can sardines small, drained While potatoes are still warm, marinate in vermouth for 1 hour or more. Combine ingredients for dressing in a medium bowl and blend well. Pour 1/3 cup vinaigrette dressing over green beans in a small bowl. Marinate at least 1 hour. Remove core from lettuce and carefully separate leaves into cup-like shapes. Using a large platter, arrange a mound of potatoes in center; surround potatoes with alternate mounds of green beans, tuna, celery, green pepper, red pepper or pimiento, eggs, olives, and tomatoes in lettuce cups. Garnish with a sprinkling of chives and parsley mixed, and halves of sardines. Let guests serve themselves from platter. Pass remaining vinaigrette dressing separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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