Nicoise Salad
June 27
Another traditional French salad that is very popular in the US.
Serves 2.
Ingredients:
10 fingerling potatoes
Handful of French green beans or thin green beans
Butterhead lettuce
10 cherry tomatoes
6 oz. Albacore tuna
2 Tablespoons white wine
1 Tablespoon shallots, finely chopped
2 Tablespoons Dijon mustard
1 teaspoon fresh thyme
4 Tablespoons white wine vinegar
6 Tablespoons of olive oil
Salt and pepper to taste
Preparation:
Put potatoes in a pan of boiling, salted water. Reduce heat to medium and cook until fork tender. Drain and transfer to bowl. Drizzle with white wine and let cool. Once cool, cut in half.
Wash and cut ends off green beans. In another pan of boiling, salted water, add green beans and cook 4 minutes until bright green. Spoon the beans into a bowl of ice water, let cool. Remove and pat dry. Cut beans in half.
Cut cherry tomatoes in half. Drain tuna if coming from a can.
Tear lettuce leaves onto 2 plates. Divide and place on each plate, potatoes, cherry tomatoes, green beans, and tuna chunks. Spoon dressing over the top.
Dressing:
Place white wine vinegar in a small bowl. Add salt and pepper to taste. Add shallots, mustard, and thyme. Beat. Add in olive oil while beating.
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