Niçoise Salad Platter | Chicken of the Sea Business & Foodservice
Canned tuna, capers, and Dijon mustard are appetizing additions to this Niçoise salad platter foodservice recipe.
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Ingredients
- 1 can (66.5 oz) Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- 9 heads butter or bibb lettuce
- 3 lb green beans, lightly steamed and drained
- 4 1/2 lb baby potatoes, steamed, drained, and halved
- 12 eggs, hardboiled, peeled, and halved
- 1 1/2 qt cherry tomatoes
- 18 oz Niçoise or Kalamata olives
- 3/4 c capers, drained
- 2 c olive oil
- 2 c red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp dried thyme leaves
- salt
- pepper
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