Niçoise Charcuterie Platter
All the classic Niçoise flavors on one giant charcuterie platter. It’s more assembly than actual cooking! Fresh, flavorful, and perfect for entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.genovaseafood.com.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Serving platter
- Serving bowl
- Slotted spoon
- Paring knife
Ingredients
- 1/4 cup Champagne vinegar
- 1/2 teaspoon Dijon mustard
- Salt
- freshly ground pepper
- 1/2 cup Olive oil
- 4 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- 3/4 pound Green beans or haricots verts, trimmed and blanched
- 2 pounds baby potatoes, boiled and halved
- 2 pounds Campari or cherry tomatoes, cut into wedges
- 8 Hard-boiled eggs, peeled and halved
- 1/2 cup Black olives, pitted
- 1 bunch Watercress
- Crackers or small pieces of bread
- Fresh dill or other fresh herbs
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