Name: Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 servings
Ingredients: 1 lemon, juiced and zested; 1 teaspoon finely chopped garlic; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley; 1 head butter lettuce, washed and torn; Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced; Reserved snow peas, from Crispy Wonton Cups with Tuna Salad; 2 tablespoons slivered almonds; 1 tablespoon capers, drained; 1 (5-ounce) can chunk light tuna, drained; Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half

Directions

In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.

Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette

Categories: