Dr. Sue's Recipes

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Salade Nicoise

Salade Nicoise

Ingredients
1 lb raw tuna (I buy it frozen/marinated from Trader Joes)
1 head romaine lettuce
3 eggs
1 bell pepper (red or green)
¼ - ½ red onion (depends on how much you like red onion)
4 medium or 6 small potatoes
1 lb string beans
Black olives (Kalamata or Nicoise)
¼ cup olive oil
2 tbls wine vinegar
½ cup white wine
2 Tbls olive oil
1 tsp mustard
1 clove garlic
salt
pepper

  1. Separate the lettuce leaves. Wash and dry. Chill.
  2. Hard boil the eggs. To hard boil eggs cover with cold water in a saucepan, bring to a boil for 2 minutes, turn off the heat, cover and let sit for 20 minutes. Peel and chill.
  3. Peel and slice the potatoes. Sprinkle with salt. Put in covered microwave safe dish and mircrowave for 10 minutes or boil until tender but not mushy. When cooked, pour wine over hot potatoes. Chill.
  4. String the beans. Put in covered dish and microwave for 3 minutes or boil until crisp-tender.
  5. Slice red onion. When beans are cooked and still hot, add 2 tbls olive oil, sliced red onion, and salt to taste. Chill.

When you are ready to eat:

  1. Grill the tuna on high heat on a BBQ or grill pan for rare (the best way) or longer if you prefer well done. If you can’t find frozen tuna or fresh at a reasonable price, you can use canned, but it’s not as good. If you use canned, sprinkle it with fresh lemon juice.
  2. Compose the salad on a plate or deep bowl. Line with lettuce leaves and pile more lettuce torn into small pieces on the bottom. You can decide how much lettuce you want to use. The photo was my inspiration for a “salade composee.” You can also layer the ingredients in a bowl, and then toss.
  3. Add potatoes.
  4. Add string beans and onions.
  5. Slice the hardboiled eggs and add.
  6. Slice the bell pepper into strips and add.
  7. Decorate with olives
  8. Put the tuna on top.
  9. Pour on dressing or serve on the side.

The dressing:

Shake in a jar:

¼ cup olive oil

1 - 2 tbls wine vinegar (taste to see how much vinegar)

1 tsp Dijon or yellow mustard

1 clove mashed garlic

½ tsp salt

pepper to taste

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