SALADE NIçOISE

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Salade Niçoise image

Provided by Karin Korvin

Categories     Salad     Egg     Leafy Green     Olive     Tomato     Vegetable     Quick & Easy     Bastille Day     Lunch     Tuna     Summer     Healthy     Bon Appétit     Santa Monica     California     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 Main-course servings

Number Of Ingredients 14

1 cup olive oil
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf lettuce, torn into bite-size pieces
4 large tomatoes, cut into wedges
1 green pepper, cut into strips
1 small cucumber, peeled sliced
6 to 8 radishes, trimmed, sliced
3 hard-boiled eggs, quartered
2 6-ounce cans solid white tuna, drained, separated into chunks
12 drained canned anchovy fillets
12 black olives (preferably brine-cured)
3 green onions, chopped

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.

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