Salad Nicoise

Ideas
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (19)

3.00 potatoes — medium
180.00 g green beans — French cut, trimmed
185.00 g tuna — flaked
1.00 onion — finely chopped
100.00 g ham — leftover, turkey, shredded
30.00 ml fresh mixed herbs — chopped
1.00 cucumber — English
olives — black, pitted, halved
3.00 tomatoes — medium, peeled
anchovy fillets — finely sliced
3.00 eggs — hard-boiled
french dressing
45.00 ml lemon juice
15.00 ml vinegar — white wine
15.00 ml french mustard
75.00 ml olive oil — or sunflower oil
sea salt and freshly ground black pepper
1.00 fresh Italian parsley
freshly ground black pepper — and lemon wedges
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Method:

1. Scrub and boil potatoes until tender; drain, peel and set aside to cool. Blanch beans for 4 to 5 minutes, drain and refresh in cold water, set aside.
2. Place flaked tuna in a large mixing bowl; add onion, shredded ham or turkey and fresh herbs. Toss gently with two forks until well combined. Place tuna mixture on a large oval serving platter.
3. Prepare French dressing: In a small bowl, combine lemon juice and vinegar and mustard. Whisk oil gradually into lemon juice. Season with salt, black pepper and chopped parsley. Moisten tuna mixture with some dressing.
4. Slice potatoes thickly and arrange a layer over tuna mixture: drizzle over more dressing. Peel and thinly slice cucumber, arrange another layer over potatoes. Quarter tomatoes and arrange around the platter. Place a layer of French beans over the cucumber and drizzle over more of the dressing.
5. Arrange a fine lattice of anchovy fillets over the beans, and place halved olives in-between. Halve or quarter eggs with a sharp knife dipped into hot water, and arrange around the edge of the platter. Serve remaining dressing separately with black pepper, lemon wedges and a chewy baguette.



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