SALADE NICOISE A MA FACON

Salade Nicoise a Ma Facon image

Provided by evelynathens

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Previous Next

3 red ripe large tomatoes, deseeded and cut into eighths
8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix)
1 lb new potato, cooked and sliced
6 ounces French haricots vert, cooked until crisp-tender
4 shallots, peeled and finely chopped
2 (8 ounce) cans tuna in olive oil, well drained
3 large hard-boiled eggs, peeled and quartered
sea salt
2 ounces anchovy fillets
1/2 cup black olive tapenade
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
freshly cracked black pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives

Steps:

For the vinaigrette: In a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified. Stir in all the minced, fresh herbs to combine. Taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't. Refrigerate until ready to use. Just before you dress the salad, whisk everything well.
For the salad: In a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go. Next arrange chunks of tuna and egg quarters on top. Then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
Serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it. Pretend you're on a verandah overlooking the cote d'azur.

Nutrition Facts : Calories 854.1, Fat 45.4, SaturatedFat 7.5, Cholesterol 244.6, Sodium 1581.9, Carbohydrate 32.7, Fiber 6, Sugar 4.9, Protein 77.3