Salade Nicoise

Serves 8

Red bliss potatoes
2 lbs.
Tarragon vinaigrette
to taste
Red onion
1, 1/4 inch dice
Green beans
1 lb., French style
Mesclun greens
1 lb.
Oil-cured tuna
16 oz.
Anchovy fillets
24
Kalamata olives
4 oz., finely chopped
Eggs 8, hard boiled and finely chopped
Tomatoes, plum
6, peeled, diced, chopped
Capers 1/2 C
Lemons 2, cut into wedges

Method

  1. Boil potatoes until tender. DO NOT OVER COOK. Cool and drain. Slice the potatoes into 1/4-inch slices.
  2. Gently toss the red onion and potatoes in enough tarragon vinaigrette to lightly coat. Reserve
  3. Marinate the green beans in just enough tarragon vinaigrette to evenly coat the beans. Reserve.
  4. To assemble: toss mesclun green with vinaigrette to moisten and place on plate. Garnish with olives, capers, tomatoes. Scatter tuna on top of salad. Place lemon wedges on plate.

Recipe by the School of Hotel, Culinary Arts and Tourism
Schenectady County Community College