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Nicoise
Salad
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1
head butter leaf, red oak or your favorite lettuce
½ lb small new potatoes
¼ lb haricot vert
½ lb cherry tomatoes, cut into halves
4 hard boiled eggs, sliced into rounds
½ c Nicoise olives
1
can albacore tuna
4 anchovy fillets, coarsely chopped (optional)
Dulcet Lemon, Mustard & Dill Sauce
Freshly Black Pepper
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1.
Cut the potatoes into halves or quarters depending on their size and
steam until just cooked through.
2. Prepare the haricot vert and steam until just cooked, rinse with
cold water and drain.
3. Place the prepared lettuce, potatoes, haricot vert and tomatoes
and anchovy if using into a large bowl.
4. Toss with a generous amount of Dulcet Lemon, Mustard & Dill
Sauce and freshly ground black pepper.
5. Arrange the tuna, eggs and olives onto the salad, and drizzle additional
dressing.
Serves 4
From
our test kitchen: A fillet of seared Ahi tuna can be substituted for
the albacore. Sear the tuna, slice and fan over salad.
To
contact us, please email GreatFood@DulcetCuisine.com
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