Niçoise Salad
Mikki Barnes
ingredients
- 4 red potatoes, cooked and sliced
- 1 tablespoon green onion, chopped
- 1/2 lb fresh green beans, cooked until crisp tender
- 1 (9 ounce) can tuna in water, well drained
- 1 cucumber, peeled and thinly sliced
- 2 tomatoes, quartered
- 2 eggs, hard-boiled and sliced
- salt and pepper
- 1/2 teaspoon garlic, minced
- 1 tablespoon parsley, chopped
- 1/4 cup red onion, chopped
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
directions
- 1
For the dressing, combine the garlic, parsley, onion, vinegar, lemon juice, mustard, and olive oil and mix well.
- 2
Combine the potatoes with the chopped green onion, salt, and pepper; set aside.
- 3
Arrange the green beans on a platter.
- 4
Place the tuna over the green beans and sprinkle with salt & pepper.
- 5
Drizzle with 1/4 cup of the dressing.
- 6
Around the edges of the platter, arrange the potato slices, tomato wedges, and egg slices.
- 7
Pour the remaining dressing over all.
- 8
Cover with plastic wrap and refrigerate for at least one hour.
Source: Mikki Barnes
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews