Salad Niçoise

Recipe from: 11/23/1989 12:00:00 AM
Ingredients 20
Servings 1
Minutes

Ingredients

Serving Change
  • SALAD DRESSING
  • 1
    small onion, finely chopped
  • 5
    ml
    Dijon mustard
  • pinch sugar
  • salt
  • black pepper
  • 50
    ml
    wine vinegar
  • 200
    ml
    salad oil
  • SALAD INGREDIENTS
  • 250
    g
    potatoes, peeled
  • 200
    g
    green beans, boiled until just tender and refreshed in cold water
  • 3
    stalks celery, sliced
  • 1
    head lettuce, washed and leaves separated
  • 4
    tomatoes, sliced
  • 1
    each, green and red pepper, sliced into strips (optional)
  • 150
    g
    baby sweetcorn (optional)
  • 150
    g
    whole corn kernels (optional)
  • 4
    eggs, hard-boiled and sliced
  • 185
    g
    tuna in brine, drained
  • 12
    black olives
 

Method

 
Blend all the ingredients for the salad dressing and pour over the boiled and sliced potatoes, green beans and celery. Marinate for at least 15 minutes. Lay the lettuce leaves on a salad platter and arrange all the ingredients, including the marinated vegetables, on top. (Place the tuna and olives on top). Pour the remaining salad dressing over and serve immediately. Serve with bread as a light meal. Serves 6 as a salad or 4 as a light meal.
 

Read more on: fish/seafood
 

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