The New Basics Cookbook |
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| CLASSIC SALAD NICOISE | ||||
| 4 | Red New Potatoes (Baked) | > | Prick with fork, Bake 1 hour. Cool. | |
| 8 | oz | Green Beans | > | Trim and slice lengthwise. Pan boil in saucepan 4 to 5 min. Drain. Rinse under cold water. Dry with paper towels. Set aside. |
| 1 | can | White Albacore Tuna (6 ½ oz) | > | Break Tuna into large chunks. Add remaining ingredients and toss gently until well combined. |
| 2 | T | Red Onion (minced) | ||
| 1 | T | Capers (drained) | ||
| 1 | T | Lemon Juice | ||
| 2 | t | Olive Oil | ||
| Pepper | ||||
| 1 | T | Olive Oil | > | Slice potatoes into ¼ in. slices. Place in a mixing bowl. Add remaining ingredients. Toss to combine. Set aside. |
| 1 ½ | t | Lemon Juice | ||
| 2 | t | Rosemary leaves (Chopped) | ||
| 1 | t | Garlic (minced) | ||
| Salt | ||||
| Pepper | ||||
| 2 | Ripe Plum Tomatoes | > | Slice tomatoes into ¼ in. slices. Place in bowl, sprinkle with salt & pepper & parsley. | |
| 3 | T | Italian Parsley (chopped) (flat leaf) | ||
| ¼ | C | Black & Green Nicoise Olives (mixed) | > | see below |
| 1 | hard cooked Egg (grated) | |||
| 1 | t | Parsley | ||
| 8 | Lemon (wedges) | |||
| Just before serving, toss green beans with 1 T. Lemon Juice and 1 t. Olive Oil. | ||||
| Arrange beans in 4 bunches on large platter. Divide potatoes, tuna and tomatoes into 4 portions each. Arrange them next to beans with potato and tuna surrounded by tomato slices. Place olives in center. Sprinkle salad with grated egg, 1 T. parsley & a bit more ground pepper. | ||||
| Serve with lemon wedges. | ||||