Shaboom's Kitchen -- Salads & Dressings Recipe Archives

CLASSIC NICOISE SALAD I've had this recipe for years, and it's always a refreshing late summer treat. Take a hint from "Molto Mario" and rinse or briefly soak the anchovies in a little cold water or milk before using.
Serves: 4
Prep.Time: 45 minutes
DRESSING:
2 Anchovy Fillets
1/4 cup Red Wine vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Olive Oil
SALAD:
1 head Boston Lettuce
1 pound New Red Potatoes -- cooked and sliced
1 pound Fresh Green Beans -- steamed and drained
1 can Solid White Tuna (7-oz.) -- drained and flaked
6 Hard-cooked Eggs -- peeled and halved
2 Tomatoes -- cut in wedges
Oil-cured Ripe Olives, pitted -- drained
Combine all dressing ingredients except oil in a blender; process until smooth, gradually adding oil while blending until thoroughly emulsified.
Arrange lettuce on serving platter. Toss potatoes with 1/4 cup of the dressing; arrange on lettuce. Top with beans in 4 small bunches. Put tuna in the center; arrange egg halves, tomato wedges and olives around the edges. Pour remaining dressing over all; sprinkle with chopped fresh parsley, if desired. Serve immediately.
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