CLASSIC NICOISE SALAD

Classic Nicoise Salad image

Provided by Kimberly Biegacki

Time 40m

Number Of Ingredients 15

2 small cucumbers, julienned
4 - 6 large eggs, hard boiled & quartered
1 medium purple onion, sliced
1 - 1 1/2 c beets, pickled
2 can(s) tuna, albacore
1 bunch aspargus, roasted
12 small fingerling potates, steamed
1 c olives, black
1 c radishes, sliced
1 bunch romaine, chopped (or your favorite greens)
1 bottle lemon tarragon dressing
1 jar(s) muffuletta olive salad mix
fresh cracked pepper & salt
GREAT ADDITIONS
1 large loaf of rustic bread, baked, sliced and fresh butter

Steps:

1. Steam your potatoes & roast the asparagus at 350 degrees for 15 minutes while cleaning & slicing up the rest of your vegetables. Once you have your onion, cucumbers and radishes sliced add them to a bowl of the dressing and let them soak for 10 or 15 minutes.
2. Arrange your romaine lettuce on a tray, large plate or a serving cutting board as I did. Then, start arranging your vegetables, canned tuna on top of the lettuce. Make it as eye appealing as possible. Make sure to add the cucumbers, onions and radishes. Afterwards, take a few tablespoons of the Muffuletta olive mix and add to the top of the salad. I love the flavors of the olives! Leave the dressing out and let others add on their own the lemon tarragon or their favorite dressing. (I used what would fit onto my cutting board.....so amounts of vegetables may vary.)
3. Here is the Muffuletta olive salad mix that I used.