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Summertime Dining | jovina cooks

Summertime Dining | jovina cooks


 

Classic French Nicoise Salad

For 4 servings

Ingredients

1 pound red-skinned potatoes, cooked, sliced 1/3 inch thick
10 ounces haricots verts or thin green beans, trimmed, cooked al dente
4 large hard-boiled eggs
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
4 large radishes, trimmed and sliced
¼ of a cucumber, peeled and sliced
1 jarred roasted red pepper cut into strips
2 5 1/2-ounce cans of Italian tuna packed in olive oil, drained
1/2 cup Nicoise olives
French baguette, warmed

HERB VINAIGRETTE:
¼ cup red wine vinegar
1 shallot, chopped
1 small garlic clove, minced
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 teaspoon honey
8 fresh basil leaves
¼ cup parsley
¾ cup extra-virgin olive oil

Directions

Make the dressing: Whisk the vinegar, shallot, mustard, honey, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs, and tuna on top in an attractive pattern. Add the remaining ingredients and drizzle with the dressing.

 



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