Salade Nicoise

Name: Salade Nicoise
Total time: 90 min
Ingredients: 1/2 cup lemon juice from 2 or 3 lemons; 3/4 cup extra-virgin olive oil; 1 medium shallot, minced (about 3 tablespoons); 1 tablespoon minced fresh thyme leaves; 2 tablespoons minced fresh basil leaves; 2 teaspoons minced fresh oregano leaves; 1 teaspoon Dijon mustard; Salt; ground black pepper; 4 large eggs; 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered; 2 tablespoons dry vermouth; 2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed); 2 (6-ounce) cans olive-oil packed tuna, drained; 3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths; 1 small red onion (about 4 ounces), sliced very thin; 8 ounces green beans, stem ends trimmed and each bean halved crosswise; 1/4 cup niçoise olives; 10 - 12 anchovy fillets (optional); 2 tablespoons capers, rinsed (optional)

www.americastestkitchen.com

Seasoning each component individually is the key to a bright, full-flavored salad.

Keywords

Main Courses
French
Europe
Eggs
Fish & Seafood
Potatoes
Vegetables
Eggs & Dairy
Fruits & Vegetables
Salads

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Ingredients

1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt
ground black pepper
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna, drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers, rinsed (optional)