Salade Niçoise

Serves: 6 to 8

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These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Optional additions for salad

Vinaigrette Dressing

Preparation

Salad

Bring a pot of water to a simmer and add salt. Cook the potatoes just until tender and remove them from the water (don't drain the water). Transfer the potatoes to a bowl and toss with a little olive oil. Add the beans to the pot and cook until tender. Drain them and refresh in cold water. Toss the beans in olive oil. You may chill — the salad can be served chilled or at room temperature, whichever you prefer.

Place the olives in a bowl and drizzle with a little olive oil. Toss in the thyme, capers and lemon juice and mix well.

Toss the lettuce in a small amount of the Vinaigrette Dressing and arrange on a serving platter. Place the tuna in the center of the platter and surround with the tomatoes, eggs, beans, potatoes and olives. You also may choose to include one or all of the other options listed above. (It's entirely up to your taste and imagination at this point. Feel free to play!)

Drizzle the entire platter with the dressing and garnish with lemon wedges and sprigs of fresh herbs. Beautiful!

Vinaigrette

In a bowl, combine all of the ingredients except the oil. Mix well. With a wire whisk, blend the oil in a stream into the vinegar mixture until it is smooth and emulsified.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired July 20, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: eggs, olives, potatoes, salad, seafood

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