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Salade nicoise

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Ingredients/Components

sugar
cooking oil - 2 Tbsp
lemon juice - 1/3 c
dried dill weed - 3/4 tsp
lettuce leaves - 1 item
hard-cooked eggs, cut into wedges - 2 item
small red onion, thinly sliced and separated into rings - 1/2 item
whole green beans - 1/2 item
small potatoes, sliced 1/4-inch thick - 1 lb
brown mustard or Dijon style mustard - 4 tsp
can water pack tuna, drained and broken into chunks - 1 1/2
medium tomatoes, seeded and cut into chunks - 2 item

How to make salade nicoise:

In a large saucepan, bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just until tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.

Meanwhile, for dressing, in a screwtop jar combine lemon juice, oil, sugar, mustard, dill weed, 2 tablespoons water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.

To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion and eggs atop lettuce. Shake dressing and drizzle over salad. Yield: 4 servings.

Recipe categories: Salads, Soy/tofu, Tempeh.

Rating:

3.6

Average rating: 3.6, total votes: 5

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