Salade Niçoise
- prep time:
- 15 min
- total time:
- 0 Cooking time: 10 mins plus 9 mins. to boil the eggs
MJ Scott
ingredients
- 1 lb. new potatoes, peeled & cut across into 1/4" slices
- 6 oz. haricot verts - small. green beans, trimmed
- 1/2 cup water
- 4 eggs
- 2 (6 1/2 oz.) cans tuna fish, packed in water, drained
- 1 small red onion, peeled, halved and cut into thin wedges
- 1/4 cup Niçoise olives
- 1/4 cup good quality olive oil
- 1 Tbsp tarragon vinegar
- 1 tsp kosher salt
- Fresh ground black pepper
- 1 large head Boston lettuce, washed & dried
- 2 large ripe tomatoes, cored and cut into eighths
- Chopped tarragon for garnish (optional)
directions
- 1
1. Place potatoes in an overlapping ring around the inside edge of an oval glass or ceramic dish (13 x 9 x 2). Place haricot vert in center & pour cater over. Cover tightly in microwave plastic wrap and cook in microwave oven (650W-700W)on 100% power for 10 mins. Prick plastic to release steam.
- 2
2. Remove from oven and uncover carefully. Allow to stand for about 4 mins., loosely covered with a kitchen towel. Drain potatoes & beans & allow to cool.
- 3
3. Place eggs in a small pan and cover with cold water. Bring to a boil on top of the stove over moderate heat and allow to boil for 9 mins. Remove from the heat, drain & run under cold water. Peel the eggs, cut into quarters while still warm & put aside. Also set aside 4 of the quarters for garnish.
- 4
4. Place potatoes, beans, tuna, onion, olives & remaining eggs in a large bowl. In a small bowl, combine oil, vinegar, salt & pepper. Pour over the salad and gently toss to coat thoroughly.
- 5
5. To serve, line the serving platter with lettuce & place salad in the center. Surround it with tomato wedge & garnish top with reserved egg & tarragon, if desired.
notes
LOW WATTAGE VARIATION: Cook potatoes & beans as in Step 1 in 400-500 watt microwave oven for 15 mins.
Source: NY Times
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