Nicoise salad




1 head romaine lettuce, cut into bite-size pieces
4 egg, hard-boiled
5 oz cans good quality light tuna, in oil, drained
2 green onion, chopped
1 tomato, seeded and chopped
12 lb green beans, blanched
2 large red potato, cubed and boiled
1 kosher salt
1 lemon-olive vinaigrette dressing, recipe follows
1 tsp dijon mustard
12 lemon, juiced
12 tsp vinegar, (recommended: white wine vinegar)
14 cup olive oil
1 tbsp fresh thyme, chopped
12 cup briny olives, from salad bar, chopped (recommended: nicoise)
1 kosher salt
1 black pepper, freshly ground
1 black pepper, freshly ground



  1. On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.
  2. Lemon-Olive Vinaigrette: In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.

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