Salad NiscoiseCuisine: Parve Category: Entre Servings: 4 Ingredients:Vinaigrette1/2 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 Table salt and ground black pepper Salad 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 Table salt and ground black pepper 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) Instructions:1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside. 2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water). 3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside. 4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed. 5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed. 6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately. NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |