Weekends Away Without Leaving Home

Published by Conari Press

275 pages, 2002

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Salad Nicoise

from Weekends Away Without Leaving Home


1 7-oz. can tuna packed in water, drained

1 head romaine lettuce, washed and dried

1 lb. tiny potatoes, boiled until tender, thinly sliced

1 lb. green beans, trimmed and cut into thirds, steamed until tender

6 scallions, chopped

1 red bell pepper, thinly sliced

5 medium tomatoes, cut into wedges

1/2 cup whole oil-cured black olives

4 hard-boiled eggs, sliced

1 2-oz. can anchovies, drained

1 tablespoon finely minced mixed herbs, including parsley, tarragon, rosemary

3 cloves garlic, chopped finely

1/4 teaspoon Dijon mustard

1/4 cup red wine vinegar

Salt and pepper to taste

1/2 cup olive oil


Separate and flake the tuna.

Put the salad ingredients in a large bowl by layer, in this order: lettuce, potatoes, green beans, scallions, peppers, tomatoes, tuna, olives, eggs, anchovies, herbs.

To prepare the vinaigrette, whisk together the garlic, mustard, vinegar, salt, and pepper. Add the oil and continue whisking until thoroughly blended. Toss the salad gently with the vinaigrette and serve immediately. Serves 6.