Friday, May 15, 2009

Niçoise Salad

from Dana Treat

This is a French cousin of the Cobb salad. While the exact ingredients vary, there are similar elements that make for a very interesting meal. And if I have to eat salad, it better be interesting.

leafy green salad, washed and torn to pieces
green beans, cut
tuna (canned or grilled)
tomatoes, diced
kalamata olives
hard boiled eggs, sliced
small boiled potatoes

Boil beans until crisp-tender (about 2-3 minutes), take them out and dunk them in cold water. Drain water and set aside. Boil potatoes until tender enough that a knife can slip in and out easily (about 15 minutes). Drain potatoes and set aside.

Fill a pot with cold water, add the eggs and bring water to a boil. Cover the pot and remove from heat. Allow eggs to sit covered for about 12 minutes, then take them out and dunk them in cold water to halt the cooking process. Allow eggs to cool, drain the water, peel, and cut into slices.

Arrange greens with other ingredients placed decoratively around the platter. Serve dressing of choice on the side.

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