Recipes

[IamMrsG]

Start this salad in the morning, cooking the green beans, eggs, and potatoes in time to be well chilled by dinner time.

Nicoise Salad

½ cup salad oil

2 Tablespoons vinegar*
2 Tablespoons lemon juice
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon prepared mustard**
½ teaspoon salt
1 medium head iceberg lettuce, torn into bite-sized pieces
1 lb. whole green beans
2 cups diced, peeled cooked potatoes
7 ounces tuna, drained and broken up
2 medium tomatoes, peeled and sliced
2 hard-cooked eggs, cut in wedges

In screw-top jar combine salad oil, vinegar, lemon juice, sugar, paprika, prepared mustard and salt; cover and shake until thoroughly blended. Chill.

Just before serving, arrange lettuce in salad bowl. Shake dressing again and drizzle a few tablespoons over lettuce. Attractively arrange beans, potatoes, tuna and tomatoes atop lettuce. Garnish with egg wedges. Season with salt and pepper. Pour remaining dressing over salad.

Serves 6

Mrs G.’s notes:
1. This salad is best served very cold (adding the tomatoes just before serving).  I cook the components in the morning, chill them all day, then build the salad at dinner time.
2. I cook fresh green beans and do not peel the boiled new potatoes.
3. I do not use canned tuna. The foil packets are much better.
4. Serve with chilled white wine, a dry Riesling is good.

* and **:  I have used apple cider vinegar, but if you have a white balsamic vinegar, go for it.  Also, I have used both yellow mustard and Dijon mustard.  Go with your personal taste preference.