Rare Nicoise Salad

Recipe Ingredients

4		Red boiling potatoes - (abt 3/4 lb) (small)
		Salt - to taste
3/4 lb	340g / 11oz	Green beans
6		Romaine lettuce leaves
3		Tomatoes - cut 8 wedges
2		Pepper-crusted tuna steaks - (6 oz ea) - cooked, and
		Cut into 1/4" slices
2		Hard-boiled eggs --each cut 8 wedges
8		Cured black olives - pitted, halved
1/2 cup	46g / 1.6oz	Minced parsley
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Lemon juice
1 teaspoon	5ml	Anchovy paste
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Boil potatoes in lightly salted water until tender when pierced with a knife, about 20 minutes. Drain, let cool, slip off skins and cut each into 8 wedges.

Cook beans in plenty of boiling, lightly salted water until just tender, about 5 minutes. Drain, place in ice water to chill about 1 minute, drain again and blot dry on paper towels.

Arrange salad on large serving plate by first covering plate with romaine leaves. Arrange potatoes in row, with row of green beans next to potatoes. Follow with row of tomatoes, then tuna, then eggs. Scatter olives and parsley over top.

Whisk together olive oil, lemon juice, anchovy paste, mustard, salt and pepper to taste. Pour over composed salad and serve immediately.

This recipe yields 4 servings.

Each serving: 554 calories; 613 mg sodium; 149 mg cholesterol; 36 grams fat; 25 grams carbohydrates; 33 grams protein; 1.74 gram fiber.

Source:
The Los Angeles Times, 09-08-1999

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