Nicoise Salade is a fresh, flavorful, delicious salad.
Ingredients
1 head Boston Bibb Lettuce, cleaned and torn
4 tomatoes, seeded and quartered
½ red onion, thinly sliced and soaked in cold water for 10 minutes
1 sweet red bell pepper, sliced
8 radishes, sliced or quartered
4 ribs celery from the heart, thinly sliced
1 (6.5 oz) can tuna in olive oil, drained
8 anchovy fillets
3 hard cooked eggs
10 Nicoise olives
6-8 small red potatoes, boiled then sliced or cut into wedges
3 TBS capers, rinsed
12 fresh basil leaves, torn by hand or chiffonade
Dressing:
2 garlic cloves, peeled and halved
2 TSP Dijon style mustard
2 TBS red wine vinegar
6 TBS extra virgin olive oil
Salt and pepper to taste
Instructions
To make the dressing, rub the sides of a small bowl with the garlic and discard the cloves. Add mustard, salt, pepper, and vinegar to bowl and whisk. Slowly whisk in olive oil to form an emulsion. Adjust seasonings.
To assemble salad, lightly dress each of the salad components separately. Arrange the components in an attractive pattern on a platter. Serve with additional dressing on the side.
Recipe by A Day in the Bite at https://www.adayinthebite.com/salade-nicoise/