Recipe courtesy of Michele Urvater
Sort of Salad Nicoise
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 995
- Total Fat
- 50
- Saturated Fat
- 8
- Carbohydrates
- 109
- Dietary Fiber
- 16
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 60
- Sodium
- 1919
- Total: 40 min
- Prep: 40 min
Ingredients
1/2 cup mayonnaise
Dijon mustard
4 anchovy filets
Minced fresh garlic
Grated lemon zest and lemon juice to taste
Salt and pepper
3 cups mixed greens, washed
2 cans (about 6 ounces) imported tuna fish in olive oil from France or Italy ok, drained and flaked
4 small new red potatoes, cut, lengthwise into quarters skin left on, parboiled until just cooked through
2 ripe plum tomatoes, cut into quarters, lengthwise
1 cup "haricots verts", parboiled until crisp tender
1/3 cup Kalamata olives, measured, then pitted and cut into slivers
1 teaspoon "salted" capers, rinsed
Directions
- In a food processor combine the mayonnaise, about a teaspoonful of Dijon mustard or to taste, anchovies and a small clove minced garlic. Season to taste with lemon juice and grated lemon rind. Season to taste with salt and pepper.
- Arrange greens on 2 individual dinner plates. On each plate: arrange a sprinkle of tuna in the center of the plate and drizzle mayonnaise over tuna and greens.
- Surround tuna fish, in spoke like fashion, with potatoes, tomatoes and haricots verts. Sprinkle black olives and capers on top for garnish.