Salade Niçoise

Name: Salade Niçoise
Ingredients: 1/2 lb small red potatoes; 3 None eggs; 1/2 lb green beans, cut into pieces; 1 None small onion, peeled and finely sliced; 1 head romaine lettuce; 6 oz (can) tuna, drained and flaked; 4 None large tomatoes, sliced; 14 oz (can) artichoke hearts, drained and cut in half; 1 None small cucumber, halved lengthwise and sliced; 3 stalks basil, chopped (set some aside for garnish); 1/2 bunch parsley, finely chopped; 6 tbsp red wine vinegar; 6 tbsp olive oil; 4 oz black olives

14 ingredients

2 steps

Ingredients

1/2 lb small red potatoes
3 None eggs
1/2 lb green beans, cut into pieces
1 None small onion, peeled and finely sliced
1 head romaine lettuce
6 oz (can) tuna, drained and flaked
4 None large tomatoes, sliced
14 oz (can) artichoke hearts, drained and cut in half
1 None small cucumber, halved lengthwise and sliced
3 stalks basil, chopped (set some aside for garnish)
1/2 bunch parsley, finely chopped
6 tbsp red wine vinegar
6 tbsp olive oil
4 oz black olives

Directions

1

Cook the potatoes in boiling salted water for about 15 mins. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. When the water reaches a boil, remove the pan from the heat. Let the eggs sit in the water for 12 mins, drain and run under cold water. Peel them and cut them into eighths. Cook the beans in boiling salted water for about 10 mins. Drain the potatoes, rinse them in cold water, peel them (optional) and slice them.
2

Mix the vinegar with the oil, parsley and basil and season it to taste. Mix all the ingredients together, toss them gently in the vinaigrette and serve garnished with basil.