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SALAD NICOISE
Preparation: 30 mins
Cooking: 10 mins
Serves: 4
1 head iceberg lettuce
2 tomatoes
1 can tuna
1 cucumber
1 cup string beans (cooked in water and salt)
6 pitted black olives
4 anchovy filets
2 hard boiled eggs
1/2 an onion, thinly sliced
Dressing:
1/2 garlic clove, minced
1/2 cup olive oil
4 tbs lemon juice
1 tbs mustard (Dijon)
salt and pepper to taste.
pinch sugar
1. Finely slice the cucumber without removing the peel. Place cucumber slices in a bowl in layers adding salt between layers. Let stand for 1 hour. Rinse and dry well.
2. Slice the tomatoes and eggs.
3. Shred the lettuce.
4. Cut the string beans into 1" slices.
5.Place the lettuce in the bottom of a salad bowl.
6. Arrange the rest of the ingredients in layers on top of lettuce, ending with the eggs and anchovies.
7. Pour the dressing on the top, just before serving.
Preparation: 30 mins
Cooking: 10 mins
Serves: 4
1 head iceberg lettuce
2 tomatoes
1 can tuna
1 cucumber
1 cup string beans (cooked in water and salt)
6 pitted black olives
4 anchovy filets
2 hard boiled eggs
1/2 an onion, thinly sliced
Dressing:
1/2 garlic clove, minced
1/2 cup olive oil
4 tbs lemon juice
1 tbs mustard (Dijon)
salt and pepper to taste.
pinch sugar
1. Finely slice the cucumber without removing the peel. Place cucumber slices in a bowl in layers adding salt between layers. Let stand for 1 hour. Rinse and dry well.
2. Slice the tomatoes and eggs.
3. Shred the lettuce.
4. Cut the string beans into 1" slices.
5.Place the lettuce in the bottom of a salad bowl.
6. Arrange the rest of the ingredients in layers on top of lettuce, ending with the eggs and anchovies.
7. Pour the dressing on the top, just before serving.
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