Nicoise Salad
Cooking Time: 10-20 Min Servings: 4
Products needed:
The Olive Scene Traditional 18 Year Balsamic Vinegar
Ingredients:
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1 tablespoon The Olive Scene Traditional Balsamic Vinegar
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1 tablespoon lemon juice
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1 tablespoon green onion or reconstituted onion flakes
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1 teaspoon Dijon mustard
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¼ teaspoon white sugar
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¼ teaspoon fresh ground black pepper
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3 tablespoons The Olive Scene mild Extra Virgin Olive Oil
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1 lb medium red potatoes, not peeled and cut into thick slices
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1 head lettuce
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8 oz canned French-style green beans or regular green beans
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12 cherry tomatoes (if available), each piece cut in half
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1 (12 oz) can tuna packed in water, drained and flaked
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2 large hard cooked eggs, each peeled and cut into quarters
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½ cup olives
Directions:
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Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended.
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Boil the potatoes in a pot over high heat or use drained canned potatoes.
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After the potatoes have been cooked, your salad is now ready to be assembled.
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Pour half of the prepared dressing into a medium sized bowl and toss the lettuce leaves in it, making sure to evenly coat each one.
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Line the dressed lettuce leaves on a platter.
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Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves.
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Drizzle the remaining dressing over the salad and serve.
Note: Substitute a flavored oil for a more complex taste. Tuscan Herb , or Herbs de Provence are some of our favorites in this recipe.