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Posted By 3FC On October 14, 2006 @ 10:40 pm In Salads | 2 Comments
12 Romaine lettuce leaves, washed and dried
2 cans (6-1/2 oz.) chunk light tuna in water, drained, or 1 lb. fresh tuna, grilled and flaked
3/4 lb. new potatoes, cooked and halved
1 bag (9-10 oz.) frozen string beans, cooked until crisp-tender
1 Tbsp. capers, rinsed and dried
2 hard-boiled egg whites, quartered
1 medium ripe tomato, cut in 8 wedges
8 anchovy filets, rinsed and dried (optional)
1/4 cup Niçoise olives
4 very thin slices small red onion
1/4 cup red wine vinegar
1 garlic clove, finely minced
2 Tbsp. plus 1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
Assemble the salad by tearing lettuce into large pieces. Arrange leaves to cover a serving platter. Mound tuna in center of platter. Arrange potatoes in a ring around tuna. Arrange beans around potatoes. Sprinkle capers over potatoes. Place hard-boiled egg whites, tomato wedges and anchovies (if using) around beans, in alternating fashion. Sprinkle olives and arrange onion rings over top of salad.
In a small bowl, combine vinegar and garlic. Whisk in oil. Season to taste with salt and pepper. Pour dressing over salad, making sure to moisten fish well.
Place salad platter on buffet or dining table alongside individual plates to allow diners to serve themselves.
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