Salade Nicoise
Source of Recipe
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Recipe Introduction
from an email
List of Ingredients
1 #202 can whole green beans - drained well
1 #202 can garbanzo beans - rinsed and drained well
1 pkg. broccoli, cauliflower and baby carrots - steam 4-5 minutes and
cool quickly.
6-8 tiny red potatoes (or Yukon gold) -scrub and steam till tender
1 12 oz can albacore packed in water, well drained
1 head romaine lettuce, large leaves to cover the serving plate, small
leaves to garnish
Lo fat oil/vinegar dressing (or use seasoned rice wine vinegar - it is
not French, but it is light and tasty.)
Recipe
Marinate each type bean in a little dressing overnight (I use small
plastic bags)
While potatoes are hot, quarter them and toss with a little dressing.
Put in bag and chill overnight.
To serve: Cover a platter with large romaine leaves. In the center
turn out the well drained tuna. Around that put piles of the various
veggies alternating colors and textures. Chop the hearts of romaine
and fill in around the veggies. Add your favorite olives or both green
and black ones. Serve with extra dressing if desired. Have fresh ground
pepper available for those who want it.
Preparation should not take more than 30 minutes and it takes less than
10 minutes to arrange everything on the platter. If you want more
protein, quarter hard boiled eggs around edge of platter.
This makes a lovely presentation. Fresh melon wedges with strawberries
make a great dessert for this, no prep except wedge and seed the melon
and wash the berries.
If there are leftovers, toss all veggies together and serve another
time over crisp field greens with crisp baguette slices and tomato
wedges.
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