A recipe for tuna salad nicoise; a French salad Adapted from a recipe by Julia Child.
Course
Salad
Cuisine
French
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings4people
AuthorRenee
Ingredients
Haricot Verts
Boston or butter lettuce
Olive oil
Salt and fresh ground pepper
French Potato Salad
Canned tunadrained and flaked
Tomato wedges
Hard-boiled eggs, halved lengthwise
Anchovy fillets packed in oildrained
Oil and Lemon Dressing
Black Nicoise-type or Kalamata olivespitted
Capers
Fresh parsleyminced
Instructions
Blanch the haricot verts in boiling water for 2 to 3 minutes and transfer to an ice water bath. Once cooled, drain, dry, and set aside.
In a small bowl, add the tuna and stir in a little of the dressing. Set aside.
Line a plate or platter with the lettuce. Drizzle the lettuce with olive oil and sprinkle with salt and pepper. Place the potato salad in the center. Arrange the tuna, haricot verts, tomato wedges, and eggs around the potatoes. Roll up the anchovy fillets and place one on top of each egg half. Drizzle or spoon the dressing over the salad. Scatter the olives, capers, and parsley on top. Serve immediately.
Recipe Notes
A recipe for tuna salad nicoise; a French salad Adapted from a recipe by Julia Child.