Salade Nicoise


Serves: 8
Total Calories: 298

Ingredients

3 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 pepper julienne-cut
1/2 cup red bell pepper 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 sardine small, drained

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 298
Calories from Fat: 192

This Salade Nicoise recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.




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