Recipe - Salade Nicoise (For 2)

1 cn (6 One half 7 oz.) solid white
Albacore tuna, drained well
2 small Red potatoes, cooked (we
boil them)
1 Ripe tomato, cut into wedges
1 Hardboiled egg, quartered
20 Fresh green beans, approx,
cooked
Lettuce, red or green leaf,
washed, dried, and torn
into bite sized pieces

SALAD DRESSING
One fourth cup Olive oil
1 One half tablespoon Red wine vinegar or
1 tablespoon Red wine vinegar and
One half tablespoon Balsamic vinegar
One fourth teaspoon Prepared Dijon mustard
1 small Garlic clove, pressed
Salt and freshly ground
pepper to taste

Combine above salad dressing ingredients and whisk together till well
mixed.

Flake tuna into a bowl and mix 4 or 5 tablespoons of the salad dressing
into the tuna. Arrange lettuce on two plates. Mound a mound of tuna in the
middle of each plate. Arrange vegetables and egg decoratively around tuna
mounds on each plate. Sprinkle remaining salad dressing over all and add
any additional salt and pepper to taste. Serve with crusty bread and butter
for a nice summer dinner or lunch.

Depending on our mood we have served this with the potatoes and green beans
and egg either hot (just cooked) or cooled to room temperature.

Posted to EATL Digest 28 Mar 97 by Felicia Pickering
MNHAN063@SIVM.SI.EDU on Mar 30, 1997